One of the best things about having started a food blog, is the chance to connect with food lovers world-wide and exchange recipes and culinary traditions and adventures.
I recently posted on my Italian blog an article about roast potatoes and one of my readers, Sandro, shared his Nonna’s recipe and I felt compelled to try it.
Nothing could taste or look as good as his gran’s dish, but I was very pleased with the result and he seemed happy too.
Sandro’s Nonna used to put potato chunks in a metal frying pan (I used a non-stick scanpan…I hate doing the dishes…)with some water, salt and a 4-5 tablespoons of extra virgin olive oil. Then she’d put the lid on to allow the steam to cook the potatoes through and make them fluffy. After about 20 minutes, she’d take the lid off to let the oil and the heat create the crunchy, irresistible crust.
This is what they looked like when I made them.
My Nonna Irene used to make them in a very similar way, they were so delicious and my siblings, my cousins and I used to fight over that last bit of slightly burnt potato, stuck to the pan and drenched in oil…
This post is dedicated to her and all the beautiful Nonnas in our lives.
I miss you…