Italian Oven-Roasted Potatoes
Peeled yellow potatoes are parboiled, seasoned with thyme, rosemary, garlic, and olive oil, then roasted until crisp and golden.
Classic Italian patate al forno get their fluffy centers from a short parboil and their crisp edges from a hot, uncrowded roasting tray. Thyme seasons the cubes directly, while rosemary and whole garlic perfume them as they brown.
Instructions
- 1
Preheat a fan oven to 220°C/425°F. Wash and peel the potatoes, halve them lengthwise, cut each half into quarters, then cut uniform cubes about 2 cm/¾ inch across.
- 2
Bring a large pot of water to a boil. Add the potato cubes and parboil for 7 minutes so they begin to soften without falling apart.
7 min
- 3
Drain the potatoes thoroughly and return them to a large bowl. Add the thyme leaves, salt, black pepper, and 30 g extra-virgin olive oil, then toss gently until evenly coated.
- 4
Lightly grease a roomy, low-sided aluminum baking tray. Spread the potatoes over it in one uncrowded layer, then add the rosemary sprigs and two whole garlic cloves.
- 5
Roast on the middle rack for 20 minutes, until a crust has begun to form on the undersides.
20 min
- 6
Gently turn the potatoes without breaking the crust, then roast for another 20 minutes, or until evenly deep golden and crisp outside.
20 min
- 7
Remove the tray from the oven, discard the garlic cloves, and serve the potatoes hot.
Ago's Notes
- Yellow-flesh potatoes hold their shape well while becoming tender inside.
- Use a roomy, low-sided aluminum tray and keep the cubes in one layer for even browning.
- Refrigerate leftovers in an airtight container for no more than 2 days.
Remove the roasted garlic cloves, then serve the crisp, herb-scented potato cubes while hot.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Italian Seafood Boil
A generous Italian-style seafood boil with crab, lobster, mussels, clams, shrimp, sausage, potatoes, and corn tossed in garlic butter.
Ligurian Chickpea Farinata
A very thin Ligurian chickpea-flour flatbread with a golden crust, made from a rested batter and baked in three well-oiled pans.
Crispy Air Fryer Potato Chips
Thin skin-on potato rounds soaked, dried, lightly oiled, and air-fried with paprika, rosemary, sage, and black pepper until crisp and golden.