David Rocco’s Roasted Potatoes Recipe
Fresh herbs are an important part of this recipe. In Italy, most people have a small herb garden or a couple of herb plants in a window box next to the kitchen so that, as they cook, they can snip off what they need. If you have a sunny windowsill in your kitchen, I recommend doing the same. Otherwise, your local supermarket or greengrocer likely has a good selection of fresh herbs year-round. For this recipe, I like to use fresh thyme, rosemary and sage. If you’re making a last-minute dish to use up potatoes and you don’t have all of these herbs, don’t be too worried. Rosemary is the only one that I think is a must.
1-1/2 lb. Yukon gold potatoes
Fresh thyme, sage and rosemary
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil
Step 1: Peel the potatoes and cut them into wedges.
Step 2: Give the herbs a rough chop. I sometimes leave the sprig of rosemary whole and just put it on top.
Step 3: Arrange the potatoes in a roasting pan and sprinkle with the herbs. Throw in the garlic, then add quite a bit of extra-virgin olive oil and salt. This is a case when I recommend being liberal with salt. Potatoes absorb it well, and the dish won’t become too salty, just very tasty. Toss well to season all the potatoes.
Step 4: Roast in a 400°F oven for about 40 minutes or until golden.
Reprinted with permission from David Rocco’s Dolce Vita (2008 Harper Collins Canada).