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ItalianAuthentic Cuisine

Patate al Forno

Serves 4 to 6 Side vegetarian, Sides

Patate al Forno

Patate al Forno is a staple in Italian households, effortlessly bridging the gap between weeknight simplicity and weekend comfort. This dish is the embodiment of home-cooked warmth, relying on fundamental ingredients and techniques passed down through generations. Whether it's a casual Tuesday evening or a Sunday family lunch, these potatoes find their place on the table with ease, celebrated for their unpretentious charm.

Expect each bite to deliver a satisfying contrast: a golden, crisp exterior giving way to a tender, buttery interior. The aromatic rosemary and garlic infuse the potatoes with a fragrant earthiness, while a generous seasoning of sea salt and black pepper elevates their natural flavors. Let the olive oil work its magic, binding everything together in a harmonious, rustic symphony.

Ingredients

  • 1 kgYukon Gold potatoes — peeled and chunked
  • 4 tbspextra virgin olive oil
  • 3 clovesgarlic — crushed
  • 2 tbsprosemary leaves
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F) to ensure it's hot enough for roasting. Begin by washing and peeling 1 kg of Yukon Gold potatoes. Cut them into even-sized chunks, about 2.5 cm (1 inch) thick, to ensure they cook at the same rate and achieve a uniform texture.
  2. Place a large roasting pan on the stovetop over medium heat. Add 4 tbsp of extra virgin olive oil to the pan. Peel and slightly crush 3 cloves of garlic with the flat side of a knife, then add them to the oil. Cook the garlic gently until it's fragrant and just starting to turn golden, which will infuse the oil with its flavor.
  3. Remove the pan from the heat and add the potato chunks, tossing them in the garlic-infused oil to coat them evenly. Sprinkle 2 tbsp of rosemary leaves over the potatoes, ensuring they are well distributed. Season generously with fine sea salt and freshly ground black pepper to taste, tossing again to combine.
  4. Transfer the roasting pan to the preheated oven. Roast the potatoes for about 45 minutes, turning them halfway through to ensure even cooking. Look for a golden-brown color on the edges and a tender interior when pierced with a fork, which indicates they are done.
  5. Once the potatoes are perfectly roasted, remove the pan from the oven. Discard the garlic cloves if desired, as they have already imparted their flavor. Serve the Patate al Forno warm, directly from the pan, as a side dish to your main course, embracing the simplicity and warmth of Italian home cooking.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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