June 10, 2013 by Dewi
These super-easy Italian roast potatoes make a great side dish
You may have read in the about page that I’ve been lucky enough to attend two Italian cookery courses over a weekend at La Cucina Caldesi, the London cooking school ran by the Caldesi family. You’ll see mentions of these courses in various posts as I make things from, or inspired by, that great weekend of cooking. This potato dish was the very first thing we cooked and it’s one of the nicest (and easiest!) recipes I know.
It’s just as much of an assembly job as it is a recipe; you don’t even need to parboil the potatoes! It’s really just a case of chop, mix, oven, eat. I make these often, they go with all sorts of main dishes. Because of the rosemary, I find that these go particularly well with chicken or pork.
- 1.5 kg potatoes, cut into inch-sized cubes
- 2 onions (red or white, I used one of each here) sliced
- 3 sprigs rosemary, halved
- 2 rashers smoked bacon (or pancetta) sliced
- 4 cloves garlic, skin on, crushed with your palm or knife
- Place all of the ingredients in a large roasting tray.
- Drizzle with a generous amount of olive oil, season well with salt and pepper and mix everything up really well.
- Place in the oven at 200℃/400℉/gas mark 6 for 45 minutes or until the potatoes are golden and crisping up at the edges.