Everybody loves roasted potatoes, and these have a Mediterranean twist—lots of garlic and rosemary. The aroma of roasted rosemary in my mind conjures up images of big roasted meats and holidays, so whenever I make this dish it feels like a holiday to me.

　　

Ingredients

serves 4 to 6

　　1/4 cup plus 3 tablespoons extra-virgin olive oil

　　3 tablespoons fresh rosemary

　　4 garlic cloves, sliced

　　1 tablespoon chopped fresh Italian parsley

　　2 pounds russet potatoes, cut lengthwise into 1-inch wedges

　　1 teaspoon kosher salt

　　Freshly ground black pepper

　　

Step 1

Preheat oven to 425 degrees F.

　　

Step 2

Combine 1/4 cup of the olive oil, the rosemary, garlic, and parsley in a large bowl. Let this marinade steep while the potatoes roast.

　　

Step 3

Spread the potatoes on a rimmed baking sheet, then season with the salt and toss with the remaining 3 tablespoons olive oil. Place on the lower rack of the oven, and roast until golden on one side, about 10 minutes. Flip the potatoes, and roast until golden on the other side, cooked through, and very crispy, about 10 minutes more.

　　

Step 4

Immediately dump the hot potatoes into the bowl with the garlic-rosemary mixture, and toss to coat. Season with black pepper, and use tongs to crush the potatoes lightly, so they absorb the flavored oil better. Toss again to let the exposed parts of potato get coated with oil. Serve right away. (You can pick out some or all of the rosemary and garlic before serving, if you like.)

　　Reprinted with permission from Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2011 by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Buy the full book from Amazon or Bookshop.