This delicious and simple side dish from the Livorno area of the Tuscan coast is very easy to prepare and can easily be adjusted to accommodate different numbers of diners. The recipe serves 12, but I adjusted it to serve 4, by changing the number of potatoes. Preparation is fast, but cooking time is 1 hour.
The source of this recipe is Tuscany the Beautiful Cookbook, by Lorenza de' Medici, of the iconic de' Medici family. The book is a beautiful gift book.
Ingredients
- 12 small baking potatoes - 3 inches in length is good for the cooking time in this recipe, Larger potatoes will require longer cooking. Wash, but do not peel.
- 12 rosemary sprigs - the length of the potatoes.
- salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
Directions
Preheat oven to 350°
Cut each potato lengthwise about three quarters of the way through the center.
Insert a sprig of rosemary into each incision.
Sprinkle the potatoes with salt and pepper to taste.
Pour the olive oil into a baking dish in which the potatoes will fit without crowding.
Add the potatoes and roll them in the olive oil to coat all sides.
Bake until the potatoes are tender, about 1 hour.
Serve immediately.
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