We have all roasted potatoes, but we have never had potatoes as perfectly crisped and tender before this. Traditionally, in Britain, these potatoes would be roasted in goose or duck fat. Since we are Italian, and jars of goose or duck fat are not abundant in our markets as would be in the markets in Britain, we opted to use olive oil. You are welcome to try 3 tablespoons of goose or duck fat if you can find it. Enjoy these potatoes as a side to your favorite rib-eye dish served with the Cabernet Sauvignon.

3 pounds Russet potatoes, peeled and cut into even sized chunks
3 tablespoons olive oil
1 teaspoon each rosemary, oregano, thyme
salt & pepper

Preheat oven to 425 degrees F.

Bring a large saucepan of lightly salted water to boil, add the potatoes and cook for 5-7 minutes. Remove from heat. The potatoes should still be firm. While the potatoes are boiling, put the olive oil in roasting pan or baking sheet and place in the preheated oven. Heat oil until very hot. Drain the potatoes well and return to saucepan. Cover with the lid and firmly shake the saucepan to rough the surface of the potatoes. This will give a much crispier texture.

Remove roasting pan from oven and carefully dump the potatoes into the hot oil. Baste the potatoes with hot pan oil to ensure they are completely coated. Sprinkle herbs on potatoes.

Roast potatoes on top rack of the oven for 45- 50 minutes until they are browned evenly and thoroughly crisp. Turn the potatoes only once during cooking, about halfway through, and baste again. Transfer the potatoes from the roasting pan into serving dish and sprinkle with a little salt & pepper, if desired.

This straightforward cooking method with just a few ingredients makes a delicious pairing with a full glass of Cabernet Sauvignon.