Leftover roasted potatoes can be folded into beaten eggs to make a splendid frittata.
TIP. For crispy, crunchy potatoes, space is essential. Don't crowd the potatoes in a tight roasting pan. Choose a wide roasting pan so the potatoes are in a single layer and there is plenty of surface area for proper browning.

  • 2 pounds baby red creamer potatoes, scrubbed
  • 1 tablespoon plus 1/2 teaspoon salt
  • 3 tablespoom Monini DOP Tuscan Extra Virgin Olive Oil
  • 3 tablespoons dry white wine
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot Hungarian or smoked Spanish paprika
  • 1/2 bunch chives, snipped
  • 2 garlic cloves, minced

1. Preheat the oven to 425° F (preferably set on convection roast).

2. Place the potatoes in a deep pot, add water to cover and 1 tablespoon of salt, and cook until tender when pierced with a knife, about 25 minutes. Drain and place in a roasting pan. Cool to room temperature, then smash with your hands into large chunks.

3. Add the olive oil, wine, the remaining 1/2 teaspoon of salt, the pepper, and 1/4 teaspoon of the paprika, and toss well to coat.

4. Roast in the preheated oven until golden brown, about 45 minutes, shaking the pan often so the potatoes cook evenly. Stir in the remaining 1/4 teaspoon paprika, the chives and the garlic and serve hot.