According to a recipe and cookbook by Simona Mirto
Roasted potatoes are my favorite side dish from Italian cuisine.
They are economical, irresistible, and capable of transforming the simplest meal into a feast for the taste buds! Thanks to professional cooking classes, I learned how to prepare them perfectly: crispy on the outside, soft on the inside, and through a very simple method, without pre-boiling! Follow my steps and you will always prepare them this way.
My love for roasted potatoes was born in the family: on Sundays they were never missing next to roast veal or spit-roasted chicken.
I still remember the scent that invaded the kitchen, while me and my sister were ready to steal a few directly from the tray! Over time, I experimented with different methods, but the result was never what I wanted: either too soft, or too dry, or processes too long.
The change came with the advice of a chef, which I am sharing with you today. This is a safe recipe: a step-by-step guide that will show you how to cut the potatoes, how to season them with garlic and rosemary for a fragrant flavor, and how to bake them just long enough to be golden brown, without boiling them beforehand. They are, in short, the best homemade roasted potatoes!
Recipe Details
Cooking time: 50 minutes
Total time: 1 hour
Cost: Low
Specific: Italian
Calories: 227 Kcal / 100g
Ingredients (for 4 people) 600 g potatoes (choose a baking variety)
4 tablespoons extra virgin olive oil
2 garlic cloves
Fresh rosemary
