Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line a baking tray with baking paper.
Place the potato pieces in a large saucepan of salted cold water. Bring to the boil over medium heat. Reduce the heat to low and cook, uncovered, for a further 10 mins or until the potatoes are slightly tender.
Drain the potatoes in a large colander, then shake the colander to roughen the outer edges of the potatoes.
Transfer the potatoes to the baking tray. Pour over the olive oil and butter, then sprinkle the rosemary and thyme over the potatoes. Add the garlic cloves to the baking tray and use your hands to toss and evenly coat the potatoes.
Bake for 1 hour, turning occasionally. The potatoes should be golden brown and crisp on the outside and soft and fluffy on the inside – buon appetito.
1.2 kg potatoes, peeled, quartered (use potatoes such as coliban, sebago or maris piper)|3 tablespoons (60ml) extra virgin olive oil|50 ml butter, melted|1 tablespoon fresh rosemary, finely chopped|2 tablespoons fresh thyme, finely chopped|4 garlic cloves, peeled, whole|Sea salt
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.