Email to Cat      

Italian Rosemary Potatoes

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"These sensationally simple and crusty potato spears conjure up the best memories of Italian-grandmother-style cooking. While the potatoes are perfect with all sorts of roasts and grilled foods, I often skip the meat and opt for a purely potato plate."

List of Ingredients

â—¦ 8 large russet potatoes, scrubbed
â—¦ ½ cup fruity olive oil
â—¦ 4 large cloves garlic, peeled and cut into thin slivers
â—¦ Kosher (coarse) salt and freshly ground black pepper to taste
â—¦ 3 tablespoons chopped fresh rosemary or 1 tablespoon dried


Recipe

Cut each potato lengthwise into eight wedges or spears. Place in a mixing bowl and toss with the olive oil, garlic, salt, and pepper. Let marinate at room temperature 30 minutes.

Preheat the oven to 350° F.

Spread the potatoes in a roasting pan and bake 45 minutes, tossing them occasionally with a spoon. Sprinkle with the rosemary and continue roasting until the potatoes are crusty golden brown on the outside and tender inside, another 15 to 20 minutes. Let cool for a few minutes before serving.

Makes 8 servings