Ingredients for 4 people:
1 kg potatoes from Romagna
1 ramata onion from Romagna
1 garlic clove
50g peeled pistachio nuts
Smoked paprika to taste
Extra Virgin olive oil to taste
White pepper to taste
Unrefined Cervia salt to taste
Marjoram to taste
Rinse potatoes thoroughly and remove dirt, slice into unpeeled wedges. Cook the potatoes in boiling water and salt for 10 minutes.
After parboiling, drain the potatoes and place on a tray covered with baking paper. Season with Extra Virgin olive oil, salt, pepper, marjoram and smoked paprika.
Slice the onion thinly and place it on the tray, add ground pistachio nuts and a whole crushed garlic clove, then mix.
Roast the potatoes in a pre-heated oven at 200° for 35-40 minutes, operate the oven in ventilation mode for the last 5 minutes in order to make the potatoes crispy.
Serve with a fresh salad and sprouts.
Recipe created by chef Carla Casali