Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Tuscan Safari
Print
Total:
1 hr
Active:
1 hr
Yield:
4-6 servings
Level:
Easy

Ingredients

  • 6 medium Yukon gold potatoes, cut into 3/4- inch cubes
  • 5 cloves garlic, unpeeled 
  • 4 carrots, halved lengthwise, cut into 3/4- inch cubes 
  • 1 handful fresh rosemary sprigs 
  • 1/4 cup extra-virgin olive oil 
  • 1/2 head radicchio, thinly sliced 
  • Kosher salt and freshly ground black pepper 

Directions

Preheat the oven to 400 degrees F. Put the potatoes, garlic, carrots and rosemary on a large sheet tray or pan. Drizzle with olive oil and season with salt and pepper. Roast until browned and crisp, 45 minutes to1 hour, tossing halfway through.

Toss with the radicchio and serve.

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Step-by-step photos

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