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Nothing says Sunday dinner quite like roast potatoes. They’re easy to assemble, take only 5 minutes of prep time, and are universally loved. Simply toss small to medium red or white potatoes, garlic cloves, and fresh rosemary sprigs in olive oil, season with salt and pepper, and roast at the bottom of a hot oven, to form a crispy, beautifully burnished crust. This recipe was based on the potatoes that traditionally accompany Italian Porchetta or Bistecca Fiorentina. They also pair beautifully with just about any fish or meat dish (try them with our Crispy-Skin Chicken Breasts), or are delicious on their own, topped with our simple pesto recipe.
Timing note: If you’re making these to serve with our bistecca, start heating the oil a few minutes after you put the steak in the oven. Once the oil heats, add the potatoes and proceed with the bistecca recipe. By the time your steak is done, the potatoes will be nicely crisped and ready to eat.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...