BIG TONI’S ITALIAN KITCHEN

Roast rosemary potatoes                             July 2017

Good old British roast spuds, nothing could be less Italian. But thats not true the Italians love roast potatoes and have been making them this way forever. Well since potatoes were introduced to Europe. Try them they are delicious with most roast meat, fish or BBQ.

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For six people you will need:

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1 kilo / 2 pounds potatoes

50ml extra virgin olive oil

6 sprigs of fresh rosemary

2 cloves garlic

Sea salt

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How to make:

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Take your rosemary and strip the leaves off put them into a bowl with the olive oil and let it sit for an hour. Add the garlic and blend it for 12 seconds (you need it a little lumpy.)

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Don’t touch it for another hour keep it at room temperature.

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Preheat oven to 350F/ 180 C. Peel and chop the potatoes into 1 inch pieces.

Place them in a bowl, and mix with the rosemary olive oil. Lay them out on top of a parchment lined oven tray, in a single layer.

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Salt liberally, They love salt. Toss again to distribute the salt.  Place in preheated oven and bake until golden, about 45 minutes. Serve immediately.

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They go very well with the Pork chops with tomatoes & sage or the Involtini, rolled stuffed beef from the recipe’s page.

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"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.

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From all good supermarkets.

Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil. 

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You can order it here.