There is nothing better to accompany a roast than some aromatic potatoes baked to perfection: slightly crunchy on the oustide, creamy and smooth on the inside with a twist of Mediterranean flavour. No matter how much they’ve eaten already, your guests will make some room for these potatoes. You can find here our recipe for a delicious italian-sunday-roast/
Serves: 4-5 | Preparation time: 10 mins | Cooking time: 20-25 mins
- Yellow Potatoes: 4
- Garlic, peeled: 1 clove
- Rosemary, fresh: 1 sprig
- Sage, fresh: 2 leaves
- Thyme, fresh: 1 sprig
- Extra Virgin Olive Oil (EVOO): to taste
- Parmigiano cheese, grated: a handful
- Salt and pepper: to taste
Preheat the oven to 180°C/ 350 F/ Gas Mark 4
Tip: you can decide whether or not to peel the potatoes, depending on whether the skin is in good conditions and on your taste. Remember to wash the potatoes very thoroughly to get rid of any soil particles, and always peel your potatoes if the skin has a green hue or the potatoes are sprouting.
Cut potatoes into wedges.
Grease a baking tray with a tablespoon or two of olive oil, then put the potatoes on the tray.
Finely chop the garlic, the rosemary, the sage and the thyme. Mix them together in a bowl and add a handful of grated Parmigiano, season to taste.
Sprinkle the mixture of herbs and parmesan over the potatoes, then stir them to make sure the seasoning is distributed evenly.
Bake to 180°C /350 F/ Gas Mark 4 for 20-25 minutes and serve warm.