Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how to make them myself!
First of all, buy organic potatoes. I’ve used conventional potatoes for years and recently switched to organic and they taste much better!
Peel 4 organic russet potatoes and cut into 1/2 inch slices. Cut each slice into quarters. Parboil until cooked about halfway. Drain.
Place on a baking sheet and drizzle 1/4 cup olive oil on top. Season with salt and pepper. Sprinkle with 1/2 tsp dried Italian herbs and 1/4 tsp garlic powder. Toss to coat. Bake at 400 for about 50 minutes, turning the pieces over about every 15 minutes.
Presto! Miraculous Italian potatoes. I’m thrilled to have this turn out! Next I’ve got to figure out the Sorrento lemon cake….
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