In case you haven’t noticed by now, I love Italian foods. We aren’t talking just spaghetti, although I make a mean pot of sassy spaghetti. I love it all – from the Antipasto dishes such as Bruschetta, Crostini or a Antipasto Platter, to all the meats and pasta dishes, the flavorful sides and best of all desserts such as Fresh Fruit with Whipped Cream Zabaglione. All food is good in moderation.
While some may claim Italian foods aren’t the healthiest choices (all those pastas), it’s all a matter of common sense. In other words, don’t eat a pound of pasta on your own – good food was meant for sharing. And don’t forget to pass the salad.
Italian Roasted Potatoes
2 lbs New Potatoes (assorted baby potatoes including purple)
6 tablespoons Olive Oil
8 Garlic Cloves, chopped
2 tablespoons Butter, melted
2 tablespoons fresh Rosemary, chopped
Salt to taste
White Pepper to taste
Heat oven to 450-degrees.
Wash and dry potatoes. Cut into wedges and place in a large mixing bowl. Toss potatoes with oil and melted butter to coat. Season with garlic, rosemary, salt and pepper. Toss to blend.
Line a rimmed baking sheet with foil and spray lightly with cooking spray. Pour seasoned potatoes onto the baking sheet and spread out for more even cooking.
Roast potatoes for about 25-30 minutes, shaking pan occasionally for even roasting.
Once tender and nicely browned, transfer to serving platter and serve.
This is my favorite side to serve with my Chicken Marsala