Badly roasted potatoes – lukewarm, greasy and soggy – are a universal accompaniment to roast or grilled meats in most of the restaurants around Orvieto. This is my tidying up of the local speciality, and I first served it in this precise form to Signor Belcapo at the La Cacciata ‘end-of-week’ dinner. He went mental about them, and his wife
Preheat the oven to its maximum.
Cut the potatoes into large bite-sized pieces. Cover with cold water in a pan and bring to a boil, switch off and leave for 10 minutes. Drain well.
Grease a roasting dish that is big enough to hold the potatoes in a single layer liberally with olive oil, then arrange the potatoes in it with a flat cut surface in contact with the dish. Sprinkle with more olive oil and season liberally with coarse salt and pepper. Roast in the oven for 30 minutes until brown and crisp. (This may take more than 30 minutes.)
Turn to another face and strew the potatoes with the garlic cloves. Turn the
© 1996 Alastair Little. All rights reserved.