Italian Roasted Potatoes
Italian oven roasted potatoes infused with rosemary, garlic and olive oil. A classic recipe for Patate al forno with perfect crispy edges, an easy Sunday dinner staple and a holiday favorite. Out of this world delicious!
Servings 4 people
- 2 lb Yukon Gold Potatoes
- 5 tbsp olive oil + more as needed
- 6 cloves garlic
- 3 sprigs rosemary (or oregano)
- 1.5 tsp sea salt
- 1 cup water (or veggie broth)
- 2 tsp onion powder
Rinse and scrub the potatoes well. Use a mandolin (with a protective guard or glove) and slice the potatoes paper thin. Transfer them immediately to a bowl of cold water.
Rinse the potatoes well in a few changes of water to wash off as much of the starches as possible. Drain and pat dry on a lint free kitchen towel.
Preheat your oven to 350"F.
Transfer the potato slices to a large bowl and drizzle with 4 tablespoons of olive oil and the sea salt. Toss to coat well.
Lightly oil a 9x13 baking dish with olive oil making sure to get the sides too.
Smash the garlic cloves with the side of a chef's knife and transfer them to the roasting dish together with 2 sprigs of rosemary. Spread the potato slices over the top making sure they are evenly distributed. Place the remaining rosemary sprig on top or just use the leaves.
Drizzle the top with a good lug of olive oil (about 1 tbsp) and sprinkle with red chili flakes if desired.
Whisk together 1 cup of water with 2 teaspoons of onion powder and pour it inside the roasting dish from the side. Give the dish a little shake for the juices to distribute all over.
Roast the potatoes in the preheated 350"F oven for 45 minutes to 1 hour until the top is golden crispy to your liking and the potatoes are cooked through. Let the potatoes rest a few minutes to absorb any of the leftover dressing from the bottom of the dish.
- Hot Oven - make sure to preheat your oven in advance so it is fully heated when you add the potatoes.
- Soaking - transfer the potato slices into a bowl of cold water as soon as you cut them. This method will prevent browning but will also remove all that excess starch and help the slices stay separated.
- Pan size - a 9 x 13 inch roasting pan is perfect, you'll end up with a crispy top and perfectly soft center. You could use a larger baking dish to get more top surface if desired, just make sure to adjust baking times and check at the 30 minute mark and so on.
- Add liquid - don't forget to add water/ veggie stock to the bottom of the dish. This will create steam that will keep the potatoes from drying out while still getting that nice browning on the top. Once the desired crispness is achieved you can turn off the heat but allow the potatoes to sit for a few minutes before serving to absorb any of the dressing left in the bottom of the pan.
Calories: 340kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 891mg | Potassium: 984mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 2mg