I cooked this recipe from The River Cafe Classic Cookbook at the Pricey's house when we were in LA seeing Joe earlier this year.
We had it with some amazing Fiorentina steaks ... and a few flagons of delicious red wine!
It takes a bit of trial and error to get it right ... the key thing is to get the depth of potatoes in the pan thin enough to really brown nicely but thick enough that they don't burn to a crisp and still have a bit of fluffiness to them.
When you do get it right though you will find that everybody both young and old will love this recipe and hoover up every last morsel of it.
ingredients
1.5kg waxy potatoes
1 medium red onion peeled
6 garlic clove, peeled and kept whole
4 sprigs fresh rosemary
6 sprigs fresh sage
120ml dry white wine
100ml ex virgin olive oil
sea salt and freshly ground black pepper
1 teaspoon fennel seeds crushed
method
Pre heat oven to 200c
peel potatoes and slice into very fine slices (5mm) use a mandoline if you can.
Put them in cold water to wash off excess starch, drain and pat dry and then put in a large mixing bowl.
finely slice the red onion and, keeping the garlic cloves whole just press them to partly crush them. Wash the herbs and pull the leaves from the woody stems.. Add the onion, garlic and herbs to the bowl. Add the rest of the ingredients and toss well to make sure the potatoes and herbs are coated with the oil and wine.
choose a baking tray that will fit all the potatoes in spread in not too thick a layer (but not too thin or they will burn at the edges). Cover with foil and bake in the oven for 25 mins.
Remove the foil , then, using the back of a large spoon or a potato masher, breakup the potatoes and herbs to make a rough mash. Drizzle with olive oil.
Return the tray to the hot oven and roast for a further 30-45 mins, until the potatoes are brown and crisp and still light and fluffy underneath.
We had it with some amazing Fiorentina steaks ... and a few flagons of delicious red wine!
It takes a bit of trial and error to get it right ... the key thing is to get the depth of potatoes in the pan thin enough to really brown nicely but thick enough that they don't burn to a crisp and still have a bit of fluffiness to them.
When you do get it right though you will find that everybody both young and old will love this recipe and hoover up every last morsel of it.
ingredients
1.5kg waxy potatoes
1 medium red onion peeled
6 garlic clove, peeled and kept whole
4 sprigs fresh rosemary
6 sprigs fresh sage
120ml dry white wine
100ml ex virgin olive oil
sea salt and freshly ground black pepper
1 teaspoon fennel seeds crushed
method
Pre heat oven to 200c
peel potatoes and slice into very fine slices (5mm) use a mandoline if you can.
Put them in cold water to wash off excess starch, drain and pat dry and then put in a large mixing bowl.
finely slice the red onion and, keeping the garlic cloves whole just press them to partly crush them. Wash the herbs and pull the leaves from the woody stems.. Add the onion, garlic and herbs to the bowl. Add the rest of the ingredients and toss well to make sure the potatoes and herbs are coated with the oil and wine.
choose a baking tray that will fit all the potatoes in spread in not too thick a layer (but not too thin or they will burn at the edges). Cover with foil and bake in the oven for 25 mins.
Remove the foil , then, using the back of a large spoon or a potato masher, breakup the potatoes and herbs to make a rough mash. Drizzle with olive oil.
Return the tray to the hot oven and roast for a further 30-45 mins, until the potatoes are brown and crisp and still light and fluffy underneath.
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