Recipe: Italian Roast Potatoes

There’s a great Italian Restaurant that I had been wanting to try for ages, but I just couldn’t get anyone to come with me.  Now it doesn’t have a great deal of variety for Vegetarians, but I have a soft spot for Italian food and just HAD to try it.

Giuseppe, Arnaldo and Sons, reminds me of an Italian bistro, it’s definitely not your top class Restaurant such as Scusa Mi, but it’s a lovely place with beautiful atmosphere that takes you back to an Italian countryside (minus the views).  The place has some great meals and this side dish scored big with not only myself, but my family as well.

The fresh rosemary and roasted garlic bring out the beautiful flavour on the potatoes and I would go so far as saying they are one of the best I’ve tasted.

So wanting to repeat the flavours, I’ve been able to come up with an ideal alternative to the real thing for you all to try and best thing of all, it’s very easy and non-labour intensive!

Serves:

• Potatoes for four

Ingredients:

• Four potatoes, cut into small pieces
• Dried rosemary - 1.5 tbs
• 1 tbs rock salt
• 1 tsp cracked pepper
• 2 tbs olive oil
• 1 whole garlic clove, smashed whole

Instructions:

1. Preheat the oven to 180 degrees Celsius or 360 degrees Fahrenheit.
2. Drizzle the olive oil in the bottom of a tray and mix in the rosemary, salt and pepper.
3. Add your potato and rub through the mixture.
4. Drop your cloves in evenly and place in the oven for 20 minutes.
5. Turn over and allow to get nice and cruncy before serving.