Okay, so I’ve been seeing these “Italy Potato” recipes floating around, and I finally decided to give one a shot. I wasn’t really following a specific recipe, more like winging it based on what looked good.
First, I grabbed some potatoes. I think they were Yukon Golds? I just washed them, didn’t even bother peeling them, and chopped them into, like, bite-sized chunks. Nothing fancy.
Then, I tossed the potatoes in a big bowl with a bunch of stuff. Olive oil, of course. A good amount, so they wouldn’t stick. Then, I threw in some salt, pepper, garlic powder, and onion powder. I also added some dried Italian herbs – you know, the kind you get in a shaker. I eyeballed everything, no measuring cups here!
Getting Things Roasting
I preheated my oven to, I think, 400 degrees Fahrenheit. While that was warming up, I spread the potatoes out on a baking sheet. I made sure they were in a single layer, so they’d get crispy.
I popped them in the oven and let them roast. I didn’t set a timer, just kept checking on them. I wanted them to be golden brown and, you know, cooked through.
- Check potatoes for browning.
- Flip if necessary.
- Make sure its cooked!
After a while, maybe 20-30 minutes, I took them out and gave them a poke with a fork. They were soft, so that was a good sign. Some of the edges were nice and crispy, which is what I was going for.
And that’s it! I just scooped them onto a plate and dug in. They were pretty good, actually! Simple, but tasty. The herbs gave them a nice flavor, and the crispy bits were the best part.
Next time, I might add some Parmesan cheese during the last few minutes of roasting. Or maybe some fresh rosemary, if I have some. But even as is, they were a solid side dish.
Total Success!
