WHB: TORRETTA DI PATATE AL FORNO CON 4 ERBE or ROASTED POTATO TOWER WITH 4 HERBS

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I’m surprising myself here by participating in Weekend Herb Blogging for the second week in a row, just like in olden times! But this is the road to go, back to normality even if, and now I’m going to be personal – ouch, the loss of my father is affecting me more profoundly than I ever thought possible. I realize that it’s not so much the loss of him in the role of a father that makes me grieve so much as the fact that I will never be able to meet him as the person and friend I loved so much. But I feel that I want to pick up the small things that make everyday life worth living and nice ‘blog routines’ like WHB is one of them. This time it is sweet Meeta of What’s For Lunch, Honey? who is hosting the event, I’m looking forward to her roundup on Monday and I can really recommend her food blog, she manages to mingle food and life in a very, very nice way! My contribution this week involves four herbs, thyme, sage, oregano and rosemary, finely chopped and used to make a simple and very savoury potato dish.

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TORRETTA DI PATATE AL FORNO CON 4 ERBE or ROASTED POTATO TOWER WITH 4 HERBS

Potatoes, as round and chubby as possible
Very finely chopped thyme, sage, oregano and rosemary
Salt
Olive oil

– Slice the potatoes thinly with a mandolin or something like that.
– Bring water to the boil and throw in the potato slices. Let them boil/cook for 1 minutes and then you drain them of the water.
– Brush each side of each potato slice with some olive oil and start building a small tower with them, between each layer you sprinkle some of the chopped herbs and you add a little salt to every other layer.
– Put the towers in a oven-proof pan, I put them on baking paper so that I can be sure that they wont stick, and bake them in a pre-heated oven (225°C /435°F) for 10-15 minutes or until golden and a bit crispy at the edges.

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L