Mastering something in the kitchen is so satisfying. Not having to think about a recipe, just doing it really gives me a sense of confidence. I’d go as far as saying it’s empowering, even if it is something as simple as my Italian Style Roast Potatoes.
Cooking requires more of us than just getting dinner on the table. It requires a certain level of vulnerability. And I do not like being vulnerable. Ten minutes scrolling through Instagram and I’m ready to chuck in the whole idea of sharing my recipes!
When we create something in our kitchen, often we put, if not our heart and soul, then certainly a reasonable amount of thought and love into it. We invest time and effort and hope it will be good. If it’s not, you can rest assured that someone will let us know. We will be judged and there is the risk we will be found lacking.
Since saying goodbye to Mamacino and starting fresh here, I have been hit with the vulnerability stick.
What if my recipes are not complex or interesting enough, my photos not creatively styled, my writing a total bore? What if nobody reads my blog, what if somebody DOES? OMG, what am I DOING?
Then it occurred to me that I am still learning. That it’s okay not to be perfect. That simple is good.
I am passionately interested in food, in cooking and in how it all relates to life. My recipes are simple because that’s the way I cook, the food I like to eat. Sharing what I learn along the way makes me feel as vulnerable as serving Tiramisu to an Italian. But I do it anyway, because it’s worth it. Because it’s what I love and one day it will require less vulnerability, less effort…
Just like my simple but oh-so-delicious and crowd pleasing favourite, Italian Style Roast Potatoes.
Italian Style Roast Potatoes
The best way to improve your cooking skills is to practise. Eventually, certain dishes become part of your repertoire, as Nigella says, something you just do. It is amazing how a few herbs and generous amounts of seasoning (don’t be afraid of salt and pepper!) can make things taste so much better, elevate them to a new level as they might say on Masterchef. Take the time to put a little extra love into your roast potatoes and I promise, before long, it will become something you just do.
- 6 - 8 roasting potatoes (depending on size) halved or quartered.
- 2 red onions, peeled and quartered
- 1 bulb of garlic, cloves separated but not peeled
- Herbs, the woody kind, as many as you can muster. I like to use rosemary, thyme, sage, bay, oregano. In a pinch, use a dried Italian herb blend
- Extra Virgin Olive oil, around 3-4 tablespoons
- Good quality salt flakes
- Freshly ground black pepper
- Pre-heat the oven to 180C and line a large baking tray with baking paper (to save on scrubbing)
- Wash the potatoes and place them in a large bowl with the onion, garlic, herbs, olive oil, salt and pepper.
- Mix well to combine and ensure everything is well covered.
- Pour the potatoes et al. onto the tray and spread them out into an even layer.
- Bake for around 1 hour, or until the potatoes are crisp, golden and cooked through.
- Serve with grilled meat and green salad for a simple, but slightly posh family meal.