Nonna’s
roasted potatoes
• 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
• 1/8 cup good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoons minced garlic (3 cloves)
• 2 tablespoons minced fresh rosemary leaves
• 2 tablespoons fresh oregan
• 1 tablespoons fresh thyme
• nutmeg to taste
Preheat the oven to 400 degrees F. Cut
the potatoes in half or quarters and place in a bowl with the olive oil, salt,
pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the
potatoes on a baking sheet and spread out into 1 layer; roast in the oven for
at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking
to ensure even browning.
Remove the potatoes from the oven,
season to taste, and serve