Patate al Forno
Artichokes may be the most emblematic produce in Rome, but don’t underestimate the importance of potatoes, which appear as a side dish to countless secondi, and are even wedged between rice-stuffed tomatoes. Originally from Peru, potatoes migrated to Italy via Spanish trade routes in the sixteenth century and were quickly adopted for their caloric benefits, long shelf life, and flavor. They are essential and delicious, especially when boiled and then roasted, which gives them an extra-crispy exterior. Serve these herby potatoes alongside Abbacchio a Scottadito, Petto di Vitello all Fornara, or even Porchetta.
6 ingredients
Prep: 15 mins
Cook: 1 hr 40 mins
Patate al Forno
Ingredients (6)
Ingredients (6)
Instructions
Preheat the oven to 400 °F.
Bring a large pot of water to a rolling boil over high heat.
Add salt until the water tastes like a seasoned soup.
Carefully drop in the potatoes (2 lb) and cook for 8 to 10 minutes. The exterior will appear a bit velvety.
Combine the olive oil (½ cup), rosemary (2 sprigs), sage (6–8 leaves), a heavy pinch of salt, and pepper in a large bowl.
Drain the potatoes and transfer them to the bowl. Stir to coat in the oil mixture.
Transfer the seasoned potatoes to a baking sheet and roast until crisp and golden, about 1 1⁄2 hours, stirring every 30 minutes and checking at the 1 hour mark for doneness.
Serve immediately.
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