Patati Arrosti (Roasted Potatoes)
Patati Arrosti (Roasted Potatoes)
(Side dish, serves 4)
This one’s a snap. Oven temperatures vary, so be sure to check doneness as you work, both on stovetop and in oven.
Ingredients:
2 Tbsp coarse cooking salt
4 medium-sized potatoes (baking potatoes are fine)
½ cup extra virgin olive oil
2 sprigs fresh rosemary (each about 4” long or so)
Heat oven to 400. Heat pot of water and when boiling, add 2 Tbsp coarse salt. Grease baking pan with bit of olive oil.
Peel potatoes and chop into 1” bites; add all to boiling water at same time.
Cook (covered) until half done (probably about 5 minutes; test with fork. Be careful not to overboil or you’ll wind up with potato mush in the oven).
Drain potatoes and when they’ve cooled a bit, spread in a single layer on baking pan. Coat with remaining olive oil, and sprinkle with rosemary. Add a pinch of salt, and blend mixture well.
Cook in oven until potatoes are tender and a golden brown, being careful to stir every few minutes with a spatula to avoid sticking.
Right before serving, sprinkle with a bit more olive oil.