in Italy

Sardinian potato pan

updated

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Ingredients for 8 servings:

  • 4 garlic cloves
  • 2 sprigs rosemary
  • 2 kg potatoes, small (triplets)
  • 6 tbsp olive oil
  • 250 g olives, black and green (stoned)
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel and roughly chop the garlic. Pluck the rosemary needles from a sprig. Peel the potatoes, wash them, and dry them. Place them in a shallow casserole dish or deep baking sheet, covering the bottom. Season with salt and pepper. Sprinkle the garlic and rosemary needles over the potatoes and drizzle with olive oil. Bake the potatoes at 200°C (400°F) top/bottom heat for about 30 minutes, or longer depending on their size. When the potatoes are just tender, stir in the olives and place the second rosemary sprig on top. Bake everything together for another 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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