Oven-Roasted Potatoes: Patate Arrosto

D: When these roasted beauties reach that stage where they're caramelized on the outside and soft on the inside, you have achieved the perfect side dish. The Yukon Golds can also be parboiled whole and sauteed on the stovetop, in which case the serving time is more forgiving than in an oven. Roasting in an oven really affects a potato chunk's texture in such a way that the potatoes need to be served immediately, otherwise they'll dry out.

TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 8 servings
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 400 degrees F.

On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.

Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.

IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

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  • on June 10, 2014

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    great! i have never tried the rosemary and sage but always the garlic. since we like the rosemary it really added another great recipe to use. The smells were great just like a perfume. we tried it this noon for a lunch and tonight the Pici All'Aglione for supper. it smells good right now and i have to taste the sauce now. i really enjoy your trips to Italy and the food there! it is fascinating and i have tried some of the recipes which i though turned out great even without all the authentic veggies! keep going to Italy! thanks for many great recipes! Can't wait to try your cookbook! This is my favorite of the 3 recipes as my family is always eager to eat those roasted potatoes as we eat of pasta with tomatoes.

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