Best 2 Patate Al Forno Baked Potatoes Recipes

Embark on a culinary journey to discover the art of creating perfect "patate al forno baked potatoes", a classic Italian dish savored for its simplicity and versatile flavors. Whether it's a cozy family meal, a gathering with friends, or an elegant dinner party, baked potatoes are a versatile dish that can delight any palate. With just a few carefully selected ingredients and a touch of culinary finesse, you can transform ordinary potatoes into a delectable treat. From choosing the right potato variety to mastering the art of roasting, this guide will arm you with the knowledge and techniques to create mouthwatering baked potatoes that will leave your guests craving for more. So gather your ingredients, preheat your oven, and let's delve into the secrets of creating exceptional patate al forno baked potatoes.

Let's cook with our recipes!

OVEN-ROASTED POTATOES: PATATE ARROSTO

Oven-Roasted Potatoes: Patate Arrosto image

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.

Provided by Food Network

Categories side-dish

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 7

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

Steps:

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.

PATATE AL FORNO (ITALIAN OVEN ROASTED POTATOES)

Patate al forno (Italian Oven Roasted Potatoes) image

Time 1h

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

4-6 medium yellow-fleshed potatoes, peeled and thinly sliced
Fruity, extra virgin olive oil
Salt and epper
2-3 cloves of garlic
A sprig of fresh rosemary, plus a few leaves

Steps:

Peel and slice the potatoes as thinly as you can manage-if you have a mandolin, that would be perfect for the job. Make sure to immerse the potatoes in a bowl of water as you peel them, and slice them quickly, to avoid disclosing.
Just as soon as you're done peeling and slicing, pat the potato slices dry with paper towels. In a large mixing bowl, dress the slices with generous amounts of olive oil, salt and pepper, along with a few rosemary leaves and one or two cloves of garlic which you will have minced as finely as possible. (Here's one case when a garlic press comes in handy.) Set aside.
Take a large baking dish and rub the insides all over with the cut side of another clove of garlic which you will have sliced in half. Arrange the potato slices evenly in the dish, partially overlapping the top layer of potato slices like roof shingles, in a decorative pattern in the dish: lined up in rows if your dish is square or rectangular, in concentric rings if it's round or oval. Add enough water to come up about half the height of the potatoes-it's best to drizzle the water in at the sides of the dish so as not to displace the dressing. Drizzle the top of the potatoes with some more olive oil and sprinkle with some more salt. Finally, place a sprig of rosemary on top of the potatoes.
Roast the potatoes in a moderate (180C/350F) oven for about 45-60 minutes, until all the water has evaporated, the potato slices are soft inside and golden brown on top and around the edges. (Just how brown is a matter of taste-I like mine fairly lightly brown, as pictured.) If the potatoes are not brown enough for you, you can run them under the broiler for a minute or two, till they're done to your liking. Remove the rosemary sprig and let the dish rest for a good 1o minutes or so before serving directly from the baking dish.

Tips:

Choose potatoes that are firm and have smooth skin. Avoid potatoes that have bruises or blemishes.
Wash the potatoes thoroughly before baking them. This will help to remove any dirt or debris.
Prick the potatoes with a fork before baking them. This will help to prevent them from bursting.
Bake the potatoes at a high temperature (400 degrees Fahrenheit or higher) for the first 30 minutes. This will help to create a crispy skin.
Reduce the oven temperature to 350 degrees Fahrenheit and continue to bake the potatoes for an additional 30-45 minutes, or until they are tender when pierced with a fork.
Let the potatoes cool for a few minutes before handling them. This will help to prevent them from breaking apart.
Serve the potatoes with your favorite toppings, such as butter, sour cream, cheese, or chili.

Conclusion:

Patate al forno, or baked potatoes, are a simple but delicious dish that can be enjoyed as a side dish or a main course. With a variety of toppings to choose from, there is sure to be a patate al forno recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give patate al forno a try!