by Vincent Scordo
(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.
- 2-3 large potatoes
- 3-4 tablespoons of extra virgin olive oil
- Freshly ground black pepper and sea salt
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).
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Author: Vincent Scordo
Lead Italophile (and/or lover of all things Italian).
Regional Italian Extra Virgin Olive
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