in Italy

Tuscany – Potatoes

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Ingredients for 6 servings:

  • 2 ½ kg potatoes
  • salt and pepper
  • 1 sprig(s) of thyme
  • 1 sprig(s) rosemary
  • 1 sprig(s) sage
  • 3 bay leaves
  • 5 garlic, unpeeled
  • 2 lemon(s), unsprayed
  • ⅛ liter olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut them into eighths, or cut them into cubes about 3 centimeters long, if desired. Arrange them on a deep baking sheet or in a roasting dish. Season generously with salt and coarsely ground pepper. Strip the herbs from the thick stems and scatter them with the garlic cloves. Halve the lemons, then cut each half into eighths and also scatter them among the potatoes. Now drizzle everything with olive oil and mix well – ideally with your hands. Place the dish in the oven preheated to 175 degrees Celsius. Bake the potatoes for about one hour. Halfway through, turn the potatoes over with a spatula to ensure they are nicely browned all over.

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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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