Tuscan Roast Potatoes

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This recipe is one I use time and time again for easy, tasty potatoes. Tuscany is renown for its olive oil from the regions of Lucca or Siena. Use extra virgin olive oil in your cooking as it is one of the healthy oils, with antioxidants and helps reduce inflammation in the body. Rosemary is also a great aid for digestion. This recipe is ideal with Lamb Shanks & Roasted Onions and Cotoletta di Maiale.

Tuscan Roast Potatoes

Serves 4
625g (1lbs 6oz) potatoes, cut into 2cm chunks * 2 sprigs of rosemary leaves, finely chopped * 5 garlic cloves, squashed in their skins * glug of olive oil

Pre-heat the oven to 180oC/350oF/Gas Mark 4. Mix all the ingredients in a roasting tin by hand. Roast in the oven for 1 hour, uncovered, stirring or shaking occasionally. Serve when golden.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE ITALIAN JOB, a selection of authentic Italian recipes.

£15

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