Oven-Roasted Potatoes: Patate Arrosto

Name: Oven-Roasted Potatoes: Patate Arrosto
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 to 8 servings
Cuisine: italian
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

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Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 to 8 servings

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.

Level: Easy
Total: 1 hr 10 min

Prep: 10 min
Cook: 1 hr

Yield: 4 to 8 servings

Ingredients

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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.

"Extra Virgin: Recipes & Love from Our Tuscan Kitchen" by Debi Mazar and Gabriele Corcos (c)Clarkson Potter 2014. Provided courtesy of Debi Mazar and Gabriele Corcos by arrangement with Clarkson Potter. All rights reserved.