Some days I like to experiment and try out more challenging recipes but some days I just want the house to smell like nonna’s farm kitchen on a happy and care free day.
There are thousands of different ways of making roasted potatoes but after all this is my favorite by far and the most dear to me.
Patate alla ghiotta only calls for four ingredients and patience. When you are using just potatoes, garlic,olive oil and rosemary, the quality of the ingredients make the difference (which translated as: don’t use cheap olive oil!)
Cut peeled yellow potatoes into 1 inch chunks and soak them in warm water for 20 minutes to extract some of the starch. Dry them well in a clean dish towel and lay them in one layer on a large baking pan (I usually use parchment paper).
Drizzle a generous amount of EVOO , one fresh rosemary sprig, a couple of garlic cloves with skin and coarse salt.
Roast them at 375 F for at least one hour (depending on the oven it can take up to 90 min) flipping them every 20 min. They will be ready when, as nonna used to say, they “start singing”.
Crispy on the outside, tender inside…perfette!
Let me know how you like them!
