Roasted Potatoes with Rosemary
Actor and Italian food enthusiast Stanley Tucci says his maternal grandfather, Nonno Tropiano, stored the potatoes he grew over the summer in the cold, dry cellar of his house along with the salami he was curing and the wine he was aging. This simple recipe for roasting potatoes with rosemary is very flavorful and has been popular with everyone Tucci has served it to. Enjoy as a side dish with meat, fish or chicken.
Ingredients
- 10 large floury potatoes, peeled and quartered, or red potatoes, left unpeeled and quartered
- 4 garlic cloves, cut in half
- 1 Tbs. chopped fresh rosemary leaves
- 2 tsp. chopped fresh oregano leaves or 1/2 tsp. dried oregano
- Salt and freshly ground pepper
- 4 Tbs. olive oil
Shop Our Recommended Wine Pairing
Directions
Preheat an oven to 375°F (190°C); if using a convection oven, preheat to 350°F (170°C).
Place the potatoes in a large baking dish. Add the garlic, rosemary and oregano and season with salt and pepper. Drizzle the olive oil over the potatoes and toss to coat evenly. Roast, stirring occasionally, until the potatoes are browned and cooked through, about 1 1/2 hours. Serve immediately. Serves 4.
Variation: Two carrots, cut into 2-inch (5-cm) pieces, may be roasted with the potatoes.
Recipe adapted from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)