Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Oven-Roasted Potatoes: Patate Arrosto
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 275
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 626
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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
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.