Patate al rosmarino
Rome - Lazio
Anna Maria's ninety-four-year-old aunt, who provided the lamb recipe for our Easter meal, also gave us this easy and typically Roman recipe for potatoes.
3 pounds (1,350 g) boiling potatoes
1/2 cup extra virgin olive oil
1/4 cup fresh rosemary leaves, chopped
Coarse salt and freshly ground black pepper
1. Wash and peel the potatoes and dice into 1/2-inch (1 1/2-cm) cubes.
2. Heat the oil in a very large skillet. Add the potatoes and saute', covered, over moderate heat for 10 minutes. (Do not remove the lid during this time.)
3. After 10 minutes, remove the lid, add rosemary, salt, and pepper, then re-cover and cook over very low heat for about 50 minutes, stirring occa- sionally. Serve hot.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press