November 7, 2013 by dgarnett2013
Roast potatoes from Lucca: River Cafe Classic Cookbook by Rose Gray & Ruth Rogers
- 1 kg waxy potatoes
- 1 medium red onion, peeled
- 6 garlic cloves, peeled and kept whole
- 4 sprigs of fresh rosemary
- 6 sprigs of fresh sage
- 120ml dry white wine
- 100ml extra virgin olive oil
- sea salt & freshly ground black pepper
- 1 tsp fennel seeds, crushed
Preheat the oven to 200 degrees C.
Peel the potatoes and cut into 5mm thick slices. Put them into cold water to wash off excess starch, then drain, pat dry, and put them into a large mixing bowl.
Finely slice the red onion and, keeping the garlic cloves whole, just press them to partly crush them.
Wash the herbs and pull the leaves from the woody stems. Add the onion, garlic and herbs to the bowl. Add the rest of the ingredients and toss well to make sure the potatoes and herbs are coated with the oil and wine.
Choose a baking tray large enough for the potatoes to be spread out in one layer. Cover with foil and bake in the oven for 25 minutes.
Remove the foil, then, using the back of a large cooking spoon or potato masher, break up the potatoes and herbs to make a rough mash. Drizzle with olive oil.
Return the tray to the hot oven and roast for 30 – 45 minutes, until the potatoes are brown and crisp on top and still light and fluffy underneath.
Very good with grilled meats.