This recipe originated in my boyfriend’s Nonna’s kitchen in Sicily. In between lava chasing (from a safe distance of course), volcano climbing, beach hopping and granita eating, I had the best roast potatoes I have ever had (sorry Mum, yours are great too). I almost stabbed his Dad in the hand with a fork to get more – did I mention I like food?
We stayed with his family for 5 days and I put on almost a stone in weight – I’m not exaggerating. Anyone who knows Italians, knows that they are feeders, and it was Easter, so of course we had at least three courses for every meal, plus scarpetta (wiping the plate clean with bread after a meal, which was one of my favourite Italian discoveries). I’ve since attempted to make these potatoes; it’s a fine art between getting good potatoes, very good olive oil, and getting the temperature settings just right. I played around with different methods, and eventually found that using water and a lower oven temperature really helped. The steam from the water keeps them fluffy and the lower temperature stops them from burning too quickly. My method is probably quite laborious for roast potatoes, but it is worth it!
To feed 4 (but we will happily eat them all between two of us):
Ingredients
- 6 organic white potatoes – medium sized
- 1 tbsp dried rosemary
- 1 tsp himalayan salt
- 1/4 cup (60 ml) olive oil – I use Il Casolare extra virgin olive oil
Method
- Fill a large pan with water and bring to the boil.
- Add the potatoes whole and par-boil, or until you can stick a sharp knife through to the middle and it slips off easily. Meanwhile, preheat the oven to 160 degrees (fan oven).
- Drain the potatoes (save 2 cups (480 ml) of the water). Wait for them to cool, then slice them at roughly half a centimetre each.
- Spread them over 2 baking trays (around 30×40 cm) and cover in salt, rosemary and olive oil, using your hands to get each potato covered. Then add the water and roast in the oven.
- After 30 minutes, take the tray out and turn the potatoes over, then continue to roast for another 15 minutes or until golden brown.
On the occasion pictured below, I served them with Vivera vegan steak and salad and it was so good I literally dreamt about it that night. 
The ingredients in this recipe have loads of nutritional benefits. Potatoes contain B6, potassium, fibre and vitamin C. Rosemary has fibre, iron, calcium and folate. Olive oil has vitamins E and K.
These nutrients help with brain function, kidneys, heart, digestion, immune system, blood cells, bones, skin, blood circulation and much more!
So if you’re on a diet and trying to stay away from white foods – remember how good these roast potatoes are for you!! Plus, if you’re like me, delicious food makes you happy, and that can only be good for you.
Tofu Travels 