(photo: simple roasted potatoes <patate al forno> with sea salt, freshly ground black pepper, and plenty of extra virgin olive oil)
Italians love their roasted potatoes or patate al forno. In Italy, most home cooks produce a variation of roasted potatoes based on their particular region. My favorite versions include using plenty of herbs (sage, rosemary, fennel seed, etc.) and a good extra virgin olive oil. The particular version I prepared recently included extra virgin olive oil from Sicilia, sea salt, and plenty of freshly ground black pepper.
Ingredients:
- 2-3 large potatoes
- 3-4 tablespoons of extra virgin olive oil
- Freshly ground black pepper and sea salt
Process:
The most difficult part of this recipe is deciding how to cut your potatoes. The general rule is the thinner the piece the quicker it cooks. I utilized a wedge shape/cut but you can cube your potatoes or cut into thin 1/4 inch slices, as well.
Peel your potatoes and cut into desired shape. Submerge the potatoes in water and remove excess starch. Dry the potatoes well and place in a large baking pan or dish. Drizzle with extra virgin olive oil and mix well (don’t be afraid to use a good amount of olive oil). Sprinkle with sea salt and freshly ground black pepper and mix well. Place in a pre-heated oven at 375 degrees Fahrenheit and cook until golden brown (30-40 minutes depending on the type of potatoes and size of the pieces).
Regional Italian Extra Virgin Olive
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