Patate arrosto

(= Roast Potatoes)

Ingredients for 6 people: 3 large potatoes (approx. 1 kg)3 cloves of garlic1 sprig of rosemary5-6 sage leaves salt and pepper8 tbsp Extra Virgin Olive Oil

Peel the potatoes, wash them, cut them into large “cubes” and pat them dry with a tea towel. Grease the bottom of a large baking tray with 3-4 tablespoons of olive oil and put the cubes of potato in it: the pieces of potato will become crispier if they don’t lie on top of each other. Season with salt and pepper, add the garlic “in camicia” (literally with its shirt on, unpeeled and slightly squashed), the sage leaves and the sprig of rosemary broken in 2 or 3 pieces, then drizzle with the remaining olive oil. Bake the potatoes in a preheated oven, at 200 °C, for 40 minutes, or even 50 if you like them crispier. Roughly every 10 minutes pull the pan out and use a wooden spoon to turn the potatoes, delicately so as not to crush them. When the cloves of garlic are golden brown, remove them; they mustn’t burn or they’ll spoil the flavour of the potatoes. Serve nice and hot as a side dish or as a main dish with other vegetables – they’re delicious in every way!