Wednesday, 23 October 2013

Italian roast potatoes


New potatoes, olive oil.
Preparation: 1 hour

This recipe is absurdly simple, and yet the best potato recipes often are. The flavour of a good potato really needs no further enhancement and following on from my previous suggestions for perfectly baked and perfectly chipped potatoes - these luscious wee beasties are gorgeous just as they are, but are also incredibly versatile as the basis for a cold salad dressed with pesto, spiced yoghurt or herb-rich mayonnaise. Mmmmm

1) Toss the potatoes, skins and all in olive oil to ensure an even coating. Add to a roasting dish and roast for 1 hour at 220 degrees until the skins begin to blister and turn golden brown.

2) Serve!

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