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A very Tuscan way of treating potatoes, this goes wonderfully with the pepper and garlic steak/tofu recipe below.
Pepper and rosemary potatoes
500 g potatoes, peeled and diced into 1 cm dice
1/4 cup olive oil
salt to taste
1/4 cup finely chopped fresh rosemary
2 tbsp freshly ground or cracked black or whote pepper (I use whole black peppercorns and grind them in the mortar)
Toss the ingredients in a large bowl to combine. Pour into an oven tray and bake in a pre-heated oven, at 180C/350F for 1.5 hours, tossing each 30 minutes so all sides crisp nicely.
August 1 2005, 09:35:20 UTC 6 years ago
August 1 2005, 15:24:16 UTC 6 years ago
The leftovers also make a lovely little tapasy snack for lunch the next day - but that could just be my baked potato fetish!