No subject seems to get people quite as excited and opinionated around the Sunday roast as the subject of how to cook the best roast potatoes! Goose fat, duck fat, variety of potato, rolling in flour, parboiling… on and on it goes! This very Italian version is crisp, crunchy, moist on the inside, and deliciously scented by the lemon and rosemary.
You can add a handful or two of cherry tomatoes to cook through for the second half of the cooking time, and serve with eggs and a crisp green salad for a very quick supper.
© 2008 Valentina Harris. All rights reserved.