Rustic Italian Roast Potatoes
From Cosmicmother 9 years ago
- 30 minutes to make
- Serves 4-6
I learned the "Secret" to great roast-potatoes from an Italian family that I worked for in their restaurant. Rosemary and thyme compliment the potatoes with roasted garlic and red onions. They also make great breakfast potatoes!
Ingredients
- 3 Tbls. Olive oil shopping list
- 1 Tbls. Butter (or butter substitute) shopping list
- 6 Potatoes, (red skinned, Yukon or Russets) shopping list
- 1 Red onion shopping list
- 1 large head of garlic (or as many as you like) shopping list
- 2 Sprigs Fresh Rosemary shopping list
- 4 Sprigs Fresh Thyme shopping list
- 1/2 tsp Fresh ground black pepper shopping list
- Sea Salt to taste, (use only after roasting) ** shopping list
- **The secret is to not salt the potatoes until after roasting to prevent soggy or sticking potatoes because the salt draws out moisture.** shopping list
- ~I love to turn these into breakfast potatoes by cutting the potatoes into hashbrown size. Adding a chopped red pepper or whole cherry tomatoes are great too!! shopping list
How to make it
- Preheat oven to 425f degrees
- Wash or peel potatoes and cut into wedges or 1 inch pieces. (Cut potatoes into quarters, then cut each quarter in half or thirds depending on the size of potato.)
- Peel the onion and then cut in half, then cut each half in quarters.Pull off the cloves of garlic, but do not peel, leave cloves whole!
- Line a large baking sheet with foil or use a non-stick pan. Place olive oil and butter on the sheet pan and place it in the oven until butter melts, approx. 5 minutes.**The Hot pan is also a secret trick to perfect potatoes!**
- Pull rosemary and thyme leaves off the stems and chop them a few times. Leaving them in fairly big pieces. Alternatively you can leave them whole and rub them in your hands to release the oils.
- Place potatoes, onions and garlic onto the hot oiled pan. Sprinkle the herbs over the potatoes and season with pepper. Toss the potatoes, onion and garlic until everything is well coated in the oil butter mixture.
- Bake for 20 to 25 minutes turning potatoes halfway through baking time. Bake potatoes until they are golden crispy, or when a fork goes through them easily.
- Once they are out of the oven, season with sea salt and serve. Squeeze the garlic cloves out of the peels with a fork on your plate, the roasted garlic tastes great with the potatoes or with any meat or poultry you are serving with it.
People Who Like This Dish 14
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The Rating
Reviewed by 2 people-
Excellent! Best potatoes I ever tasted in my life! I make these all the time now. Thanks CosmicMother for sharing your recipe! ;)
Ladybug_MrsJ
in Ottawa loved it
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