Culinary Explorer
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Patate al Forno con Rosmarino
Created by Chef Graziella
The roasted potatoes of the Italian home kitchen, requiring nothing but good olive oil, fresh rosemary, whole garlic cloves, and the patience to leave them alone while the oven does its work.
Every Italian household has roasted potatoes in its repertoire. They appear alongside roasted meats, grilled fish, braised vegetables. They are the contorno that completes the meal, the starch that fills the plate, the thing that children reach for first and adults pretend not to notice disappearing.
The technique is not complicated, but it is unforgiving. Crowd the pan and you will have steamed potatoes. Use too little oil and they will stick and tear. Flip them too early and the crust will not form. These are not difficult rules, but they must be followed.
What you keep out matters as much as what you put in. There is no cheese, no cream, no bacon. The potatoes taste like potatoes, the rosemary like rosemary, the garlic like garlic. Each ingredient earns its place. Nothing hides behind anything else.
Ingredients
Yukon Gold potatoes
Quantity
2 1/2 pounds
extra virgin olive oil
Quantity
1/3 cup
garlic cloves
Quantity
6
unpeeled and lightly crushed
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes | 2 1/2 pounds |
| extra virgin olive oil | 1/3 cup |
| garlic clovesunpeeled and lightly crushed | 6 |
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