Description
I still make potatoes this way because I watched my mother do it my whole life.
She never just seasoned the potatoes… she seasoned the pan too. Olive oil, garlic, rosemary, salt, pepper, and whatever herbs she had around the kitchen that day. Then every potato was layered by hand and roasted until crispy on the edges and soft in the middle.
These are the kinds of recipes I grew up with. Simple ingredients, old-school Italian cooking, and family traditions that stay with you forever.
Nonna’s Layered Roasted Potatoes
Ingredients
6–8 Yukon gold potatoes
¼–⅓ cup olive oil
3–4 cloves garlic, sliced or grated
1–2 sprigs rosemary, chopped
Salt and black pepper
Dried oregano or Italian seasoning
Method
Generously season the earthenware baking dish first with olive oil, garlic, rosemary, salt, pepper, and any extra herbs you have around the kitchen
Peel and thinly slice the potatoes, then season the potatoes themselves with more olive oil, salt, pepper, oregano, and herbs
Layer the potatoes upright and overlapping in rows throughout the dish, almost like dominoes
Finish with another drizzle of olive oil and extra seasoning over the top
Bake at 375°F–400°F until the potatoes are soft in the middle and golden and crispy on the edges
#ItalianFood #SundayDinner #ComfortFood #HomeCooking #Potatoes
1 Comment
What’s one recipe your parents or grandparents made that still reminds you of home?