I loaded a frying pan with fresh new potatoes, onions, peppers, garlic and sprigs of rosemary as the main course, not just the Contorni. Drizzle extra virgin olive oil, salt, pepper and red chili flakes. Roast the vegetables for :25 at 375 degrees (until golden brown).

Take advantage of what’s fresh at the farmer’s market and what’s in season. I love adding Peruvian purple potatoes, exotic, delicious and makes plating simply beautiful!

The leftover chicken taste so much better next to my peruvian potatoes and sweet roasted garlic! Vino anybody??

maria!