Patate al forno, or roasted potatoes, is a timeless Italian side dish. Yet for all its simplicity, it's quite easy to botch. Here are a few tips for making this traditional side dish.
The perfect recipe for patate al forno
Potato selection is key. The yellow variety roasts best since it's starchy and has a firmer, denser consistency. The starchier varieties are best for gnocchi or mashed potatoes since they help bind the ingredients together.
Peel the potatoes, then slice them into similarly sized cubes so that they cook uniformly.
Next, blanch the sliced potatoes for five minutes, which will obtain a crispy texture during cooking. The blanching eliminates excess starch to make the potatoes even crunchier. If you prefer blanching them whole before peeling and slicing, then cook the potatoes for around 10 minutes. This makes it easier to remove the peel. If you don't want to boil the potatoes, wash then soak them in cold water for 30 minutes.
To bake, place the blanched potatoes (without overlapping them) on a large baking sheet with almonds. Season with extra-virgin olive oil, salt, pepper, garlic, and rosemary. Rub the seasoning into the potatoes to maximize flavor, then bake them for 30 minutes at 400°F in a static oven. Turn them over, remove the garlic cloves, and bake for another 20 minutes. If desired, brown them further by broiling them for the last few minutes.
Roasted potatoes on the fly
If you need to make roasted potatoes on the fly, slice them into thin pieces and soak them in water for 5 minutes. Broil for around 20 minutes, turning often so they don't burn.
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