This here is one of those recipes that don’t require a lot of explanation. Nor many ingredients. It’s one of those typical ones that mamma would make at home. Herbs and some good olive oil will do the rest. Except the optional crème fraîche-pesto dip. Dips or similar are not really common in Italy. That is something that I added to this recipe, as I love how the roasted potatoes flavored olive oil blends with the crème fraîche.
This past weekend we had a quite exceptional event, because I ended up making a main (pasta) dish, and a second course on top. Actually something so ordinary back home at my parent’s house, or any other relative’s home in Italy. But since I moved out, I almost never cook two dishes for lunch. And, I don’t even know why. All I know is that when my family comes to visit, I start planning ahead what to cook. And it better be at least a main and a second course. Haven’t I already mentioned before how much of a big deal lunch is, in a typical Italian family?
Well, I hope you enjoy this one as we did!
Buon appetito :)
- fresh thyme
- salt & pepper
- olive oil
- crème fraîche
- basil pesto
- Preheat the overn to 220°C / 428°F.
- Depending on the size of the potatoes, either halve or quarter them.
- In a large bowl marinate the potatoes with the chopped thyme, salt, pepper and olive oil.
- Cover a baking sheet with baking paper.
- Distribute the potatoes on the baking sheet.
- Bake for about 30-40 minutes until brown and crispy.
- In the meantime place some crème fraîche in a small bowl and stir in a little basil pesto.
- Serve the potatoes as a side, either with or without dip. As you prefer.
- I left out the detailed measurements for this recipe, as it consists of very few ingredients that you can adjust as you desire. All I recommend is not to use too much oil. You need just enough to marinate the potatoes without making it too greasy.