There are really no published recipes for this dish. It’s just one of those Italian recipes that is made in different ways by Italians over all the world. This side dish goes great with any meat or even fish main course. As usual, having fun with the proportions and ingredients is the main event.
A very usual preparation is to add chopped rosemary with potatoes at the beginning. If you are serving the potatoes with a dish that has a lot of rosemary, then omit it. Another interesting twist is to add chopped olives and capers but remember these add a lot of salt so don’t add as much salt yourself.
Recipe for 4 side dishes for service with a main course.
Ingredients and equipment:
- 1 ½ pounds new red potatoes chopped in medium pieces (small potatoes cut into 4 pieces, medium potatoes cut into 6 pieces) – don’t peel them
- ½ whole onion sliced thin (brown or red onion, red onions add a nice sweetness)
- 2 garlic cloves, peeled and chopped into small pieces or sliced thin (your choice)
- 1 tablespoon olive oil
- Salt and pepper (this dish needs quite a bit of salt to pop)
Preheat over to 350 degrees.
In a glass Pyrex roasting dish (9×11), mix the potatoes, onions, and garlic (and rosemary, optional). Add olive oil, salt and pepper and toss with a spoon or your hands. Roast in the oven for 35 to 45 minutes. During the cooking, toss a couple of times by taking a spatula and scraping the potatoes off the bottom of the glass dish and tossing. You can test the done-ness with a fork test.
These potatoes also make great leftovers. Fry them up in the morning and serve with scrambled eggs.