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  • Roasted Potatoes with Breadcrumbs

    These potatoes have the power to impress even the most sophisticated gourmets. The breadcrumbs give the dish a twist no one expects. They pair well with the Beef Roll-Ups (see recipe).

    YIELD: 4 SERVINGS
    • YIELD: 4 SERVINGS
    • 5–6 medium Yukon Gold potatoes, peeled and cubed
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 6 tablespoons (90 mL) breadcrumbs
    • Salt, to taste

    1. Preheat the oven to 400°F (200°C).

    2. Boil the potatoes in a large pot of salted water until they are about halfway done (if you insert a fork in a piece of potato, the center should offer some resistance). Drain the potatoes and arrange them in a single layer in a large baking dish.

    3. Drizzle the potatoes with the olive oil, toss them to coat, and sprinkle them with the breadcrumbs. Bake for at least 20 minutes, or until the potatoes are soft on the inside and crunchy on the outside. Add the salt, to taste, and serve hot.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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