Doubling down on the starch

Having done a whole "potato week" and a few posts recently on fresh rosemary, I was surprised to realize that I hadn't yet posted this potato pasta, which is a family staple and a particular favorite of Cassie's, like everything else potato. It's basically potatoes roasted with fresh herbs and garlic, then tossed with pasta, fresh oil, and a little balsamic vinegar to brighten everything up. It's a hearty meal for a gray day when the weather is just starting to turn cold.

Update (6/18/20): After making this the same way for many, many years, I tried it with half sweet potatoes and it was a big hit with everyone. Brad even said it was better than the traditional Potato Pasta, and the colorful sweet potato chunks certainly brighten the dish up.

Traditional Potato Pasta

Double Potato Pasta variation

Potato Pasta with Fresh Herbs, Garlic, and Balsamic Vinegar

Adapted from Pasta e Verdura (1996) by Jack Bishop

Time: ~40 minutes (depending how long it takes your potatoes to cook)

You can substitute other kinds of fresh herbs such as oregano, thyme, or marjoram depending on what's available.

1 pound organic potatoes (I usually use Gold but any kind works)
5 tablespoons olive oil, divided
4 medium cloves garlic, minced, pressed, or grated on a Microplane
1 tablespoon chopped fresh rosemary (see note)
6 large fresh sage leaves, chopped
1 teaspoon Diamond Crystal kosher salt
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons fine sea salt
1 pound farfalle pasta or other small shape with crevices
1 tablespoon (15 grams) balsamic vinegar
1 tablespoon snipped fresh chives or minced parsley, or 1 scallion, thinly sliced on the bias

    1. Place a rack in the center of the oven; heat to 425 degrees. Put 4 quarts of water on to boil in a large stockpot over high heat.
    2. Scrub the potatoes well, but don't peel them. Cut into ½-inch cubes.
    3. In a large (~13-by-9-inch) baking dish, combine 3 tablespoons (40 grams) of the oil with the garlic, rosemary, sage, kosher salt, and pepper. Add the potatoes and stir to coat. Spread across the bottom of the baking dish in a single layer. Roast, stirring occasionally (not too often), until golden brown and cooked through, about 20 to 30 minutes. A paring knife should slip through the center of a potato chunk easily, but the potatoes should not be falling apart.
    4. Meanwhile, add the fine sea salt to the pasta water and stir well to dissolve. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente, then drain the pasta, reserving a mugful of the cooking water.
    5. When the potatoes are done, scrape them and all of the contents of the baking dish into a large serving bowl. Add the remaining 2 tablespoons (27 grams) of oil and the balsamic vinegar and toss well. Add the hot pasta and chives, scallion, or parsley, and toss well again, adjusting the consistency with pasta water as needed. Taste for salt and pepper. Serve promptly. Serves 4.

Double Potato Pasta with Fresh Herbs, Garlic, and Balsamic Vinegar

Substitute ½ pound of sweet potatoes for ½ pound of regular potatoes.