← Nouns Cooking · Italian

Ingredients

• 1 kg waxy or all-rounder potatoes, peeled and cut into 3 cm chunks
• 4 tbsp extra virgin olive oil
• 4 cloves Garlic, lightly crushed in their skins
• 3 sprigs Rosemary
• 1 tsp Salt
• Black pepper

Method

1. Heat the oven to 200°C (400°F). Rinse the potato chunks in cold water to wash off some starch, then dry them very well on a tea towel.
2. Tip them into a large roasting tin, add the oil, garlic, rosemary leaves, salt and pepper and toss until every piece is coated. Spread out in one layer with space between them.
3. Roast for 25 min without touching, then turn them with a spatula.
4. Roast for another 20–25 min until deep golden and crisp, and a knife slides easily into the centre. Serve hot.

Tips

• Crowded potatoes steam instead of crisping; use two tins if needed.
• Par-boiling for 5 min before roasting gives an extra-fluffy inside.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Marcellina in Cucina