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Papas al Horno

Serves 6 Side vegan, gluten-free, vegetarian, Sides

Papas al Horno

Papas al horno are a staple in Argentinian kitchens, where potatoes are roasted until their edges turn crisp and golden. This dish is often found accompanying a roast chicken or a juicy vacío, both of which share the oven's warmth, creating a harmonious meal.

The flavor of these potatoes is elevated with a simple yet effective blend of oil or beef fat, paprika, and rosemary, seasoned with salt and pepper to taste. The result is a side dish that complements the main course with its rich, savory notes and satisfying texture.

Ingredients

  • 1 kg (2.2 lb)potatoes, cut in wedges
  • 4 tbspoil or beef fat
  • 1 tsppaprika
  • to tastesalt and pepper
  • rosemary — optional

Method

  1. Preheat your oven to 200°C (400°F). This ensures that your potatoes will start cooking immediately and develop a nice crust. While the oven is heating, prepare the potatoes by cutting 1 kg (2.2 lb) into wedges of uniform size. This helps them cook evenly.
  2. In a large mixing bowl, combine the potato wedges with 4 tablespoons of oil or beef fat. The fat will help the potatoes crisp up during roasting. Add 1 teaspoon of paprika, and season with salt and pepper to taste. Toss everything together until the potatoes are well-coated with the seasoning and fat.
  3. Take a large baking sheet and spread the seasoned potato wedges in a single layer. This is crucial to ensure that each piece roasts evenly and gets a nice, crispy edge. If the potatoes are too crowded, they will steam instead of roast.
  4. Place the baking sheet in the preheated oven. Roast the potatoes for 45 to 50 minutes, turning them once halfway through the cooking time. This turning helps them cook evenly and ensures that all sides become golden brown.
  5. Check the potatoes for doneness by looking for a deep golden color and crisp undersides. The edges should be slightly caramelized and the inside tender when pierced with a fork.
  6. Once the potatoes are perfectly roasted, remove them from the oven. If desired, sprinkle some fresh rosemary over the hot potatoes for an aromatic finish. Serve immediately while they are hot and crispy, making them a perfect accompaniment to roast chicken or vacío.