Patate al Forno
Rosemary roast potatoes
Italian roast potatoes: parboiled potatoes roasted in olive oil with rosemary and garlic until crisp outside and fluffy within.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6 servings
Ingredients
- 3 lbs yellow potatoes, cut in chunks
- ⅓ cup olive oil
- 4 rosemary sprigs
- 6 garlic cloves, skin on
- Coarse salt and black pepper
Instructions
- 01
Parboil. Boil the potatoes in salted water for 8 minutes, then drain and shake the colander to rough the edges.
- 02
Preheat the oil. Heat the oil in the roasting pan at 425°F until it shimmers.
- 03
Roast. Add potatoes in one layer with rosemary and garlic. Roast 35 minutes, turning once.
- 04
Finish. Salt at the end and let them sit 2 minutes so the crust sets.
Larry’s rule: One layer, always. Stacked potatoes steam each other and come out pale and sad.