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.
Recipe courtesy of Debi Mazar and Gabriele Corcos
Oven-Roasted Potatoes: Patate Arrosto
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr
Yield:
4 to 8 servings
Level:
Easy

Ingredients

  • 6 Yukon Gold potatoes, cut into 3/4-inch cubes
  • 4 carrots, halved lengthwise and cut into chunks
  • 5 garlic cloves
  • 1 handful fresh rosemary sprigs
  • 1 handful sage leaves
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Baby Potatoes with Rosemary and Garlic

Recipe courtesy of Justine Simmons

Oven Roasted Potato 'Fries'

Recipe courtesy of Chuck Hughes

Roasted Sweet Potatoes

Recipe courtesy of Ching-He Huang

Oven-Roasted Jerusalem Artichokes

Recipe courtesy of Chuck Hughes

Oven Roasted Broccoli

Recipe courtesy of Alton Brown

Oven Roasted Suckling Pig, German Style

Recipe courtesy of Tamara Reynolds

Roasted Baby Potatoes with Herbs

Recipe courtesy of Giada De Laurentiis

Gateau di Patate: Potato Cake

Recipe courtesy of David Rocco

On TV

Southern and Hungry

7:30am | 6:30c

Southern and Hungry

8:30am | 7:30c

Southern and Hungry

9:30am | 8:30c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here