No one ever really considers potatoes all that exciting, and neither do I – unless they’re patate arrosto (roast potatoes). They’re so easy to prepare it’s ridiculous, and excluding the time it takes for them to cook, it’s also extremely fast. You can eat these as a meal on their own if you really want to, but they’re a great side dish to any meal. You can do pretty much anything with them; stick ’em in a salad, a sandwich, or whatever you want really.
Ingredients (serves 2)
- 4 medium potatoes
- 1 medium onion
- plenty of fresh rosemary
- olive oil
Preparation (15 minutes + 40 minutes cooking time)
Preheat the oven to 220 °C. Peel the potatoes, wash them, and cut them into more or less cubes about an inch thick. Cut them randomly on purpose, so that some are smaller, some are larger, and none of them are a perfect cube, then stick them in a baking tray (note: you can add some sweet potates as well in the same way – they’re not really all that Italian but they taste great anyway). Slice the onion into really thin slices, then add them to the baking tray as well. Cover with plenty of salt and pepper, and as much rosemary as you are willing to add. Drizzle with a lot of olive oil, then mix everything around so that the onions, salt, pepper, and olive oil are equally spread. Stick in the oven, and mix them around every 15 minutes or so. After 30-45 minutes they should start being ready, take them out when they are as crunchy as you like them.
|Tip: these make for great leftovers, and you can always use them for all sorts of things, such as this tasty sandwich.|