Patate al Forno (Oven-Roasted Potatoes)
- Difficulty Level Creative Italian
- Yukon Gold potatoes
- Extra virgin olive oil
- Fresh herbs such as rosemary, sage, bay leaves or a combination
- Fine sea salt
- Preheat the oven to 425 degrees and put a large pot of water to boil. Meanwhile, peel and cut the potatoes to desired size (I usually cut them into imperfect 2-inch chunks). Place the cut potatoes in a large bowl in the sink and run cold water over them until the water in the bowl is no longer “cloudy.” When the pot of water is boiling, submerge the rinsed potatoes and return water to a boil. Blanch for about four minutes (less if you cut the potatoes into smaller pieces or use “new” potatoes) and fully drain the potatoes. Wipe the pot dry and return the drained potatoes to the pot. With the cover on, gently shake the potatoes in the pot so as to "bruise" them – the edges should look slightly “powdery,” but don’t go overboard or you'll end up with mashed potatoes! Add extra virgin olive oil (a little more than you think is enough) and sea salt and give the potatoes another shake until the potatoes are very glossy and well-coated with oil. Add 1-2 tablespoons of oil to the bottom of one or more metal sheet or roasting pans and place in the hot oven for a few minutes. Remove the pan, swirl it around to evenly distribute the hot oil and add the potatoes in a single layer (don't overcrowd or they’ll steam instead of crisp); nestle some sprigs of fresh herbs in the pan. Place the pan on the bottom rack of the oven and gently flip the potatoes every 10 minutes until they are crisp and golden on the outside and creamy on the inside, about 30 minutes total. If you’re not serving them right away, allow the potatoes to cool, uncovered and recrisp in the oven at 350 degrees prior to serving.
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Michelle DiBenedetto-Capobianco is a corporate lawyer-turned-private chef in New York. Restless in her legal career, Michelle began to spend each summer at her family home overlooking the Majella (pronounced “mah-yel-lah”) mountain in the central Italian region of Abruzzo where she studied real Italian cooking with talented home cooks and culinary professionals. Michelle now organizes creative small group tours of Abruzzo for visitors from around the globe.
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