These turn out so well, and they disappear from the table so fast, that I usually just make an entire, five-pound bag of potatoes at one time. They must shrink in cooking or something.
I've made them with red-skinned Russets, and they're fine, but we like the Yukon Golds better.
- 2 pounds of potatoes, or more or less; Yukon Golds are good
- about 1/4 cup olive oil
- dried herbs: rosemary, or "italian seasoning" is good
Preheat the oven to 400°F.
Scrub potatoes and leave the peels on or peel as you prefer. Cut them into pieces about an inch on a side.
Put the potato pieces in a large mixing bowl, sprinkle on the herbs and salt and pepper as you like, pour on the olive oil, and stir to coat the potato pieces with the herby oil.
Bake on a cookie sheet for about 45 minutes to an hour until very crispy and browned to your taste.
(adapted from Suzanne Dunaway, Rome, at Home : The Spirit of La Cucina Romana in Your Home Kitchen, New York : Broadway Books, 2004.)
