Italian Roasted Potatoes




 Preheat the oven to 425F

Serves 8

4 pounds waxy potatoes washed (Yukon Gold )

2 heads garlic( I use more, as I love garlic)

2 teaspoons chopped fresh rosemary needle

2/3 cup medium robust LG Extra Virgin Olive Oil

Traditional Balsamic for finishing, optional

1 head escarole lettuce (optional to serve)

Sea Salt Flakes (Maldon is my favorite) 

Dice the potatoes with their skins on, roughly into about 1 inch chunks, and then spread them out on a large but shallow roasting pan or lipped baking sheet.

Break up the garlic heads into cloves, keeping their skins on too but discarding the loose papery outside layers.  Arrange the garlic among the potato pieces.

 Sprinkle with the chopped rosemary and then drizzle the olive oil over, (Balsamic if using) turning everything in the pan to coat well.

Cook in hot oven for 1 hour, until potatoes are golden brown on the outside and soft in the center.  Lift or scrape the potatoes off the pan and put on a couple of salad-lined plates or a warmed platter , sprinkling with the sea salt flakes to taste, then serve.

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