Contorni: Veggies, Salads, Potatoes

Baked Potatoes for Your Sunday Roast

It’s Sunday at noon, and it’s time for the biggest lunch of the week: first a big plate of ragout or baked rice, then a bit of veal roast with baked potatoes!

There is nothing better to accompany a roast than some potatoes baked to perfection: slightly crunchy on the oustide, creamy and smooth on the inside. No matter how much they’ve eaten already, your guests will make some space for these potatoes! You can find here our recipe for a delicious Sunday Roast.

Serves: 4-5 | Preparation time: 10 mins | Cooking time: 20-25 mins

  • Potatoes: 4
  • Garlic: 1 clove
  • Rosemary, fresh: 1 sprig
  • Sage, fresh: 2 leaves
  • Thyme, fresh: 1 sprig
  • Extra virgin olive oil (EVOO): as needed
  • Parmesan, grated: to taste
  • Salt and pepper: to taste


Preheat the oven to 180°C.

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 the 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 some parmesan. 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 the potatoes at 180°C for 20-25 minutes and serve warm.

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