Salsiccia con Patate al Forno

Preheat your oven to 200°C.

Peel the patate a pasta gialla and cut them into rustic wedges or chunks of similar size. Rinse them under cold water and pat them thoroughly dry with a clean kitchen towel.

In a large mixing bowl, combine the dried patate a pasta gialla with 30 grams of olio extra vergine d'oliva, 5 grams of sale marino fino, 1.5 grams of pepe nero macinato fresco, and the leaves from the rosmarino fresco, roughly chopped. Toss well to ensure the patate a pasta gialla are evenly coated.