Classic Italian Baked Potatoes Recipe
Why You’ll Love These Italian Roasted Potatoes
These aren’t your ordinary roasted potatoes. The mandolin-sliced potatoes create delicate layers that become infused with garlic and rosemary, while the slow baking process ensures a golden-brown top and creamy interior. The addition of chicken stock creates an almost confit-like texture that makes these potatoes irresistibly tender.
Ingredients
- 1.4 kg (3 pounds) Yukon gold potatoes, peeled
- 90ml (6 tablespoons) extra virgin olive oil
- 6 garlic cloves, finely minced
- 15g (1 tablespoon) fresh rosemary, finely minced, plus 1 sprig
- 120ml (½ cup) chicken stock
- Coarse salt and freshly cracked black pepper to taste
Instructions
- Preheat the Oven:
- Set oven temperature to 190°C (375°F)
- Prepare the Potatoes:
- Peel potatoes
- Slice thinly using a mandolin
- Place slices in a large bowl
- Add olive oil, minced rosemary, garlic, salt, and pepper
- Toss until evenly coated
- Assemble:
- Layer potato slices in a 1-quart au gratin dish
- Arrange in a circular pattern
- Season with additional salt and pepper
- Place rosemary sprig on top
- Pour chicken stock until it reaches the top layer
- Drizzle with remaining olive oil
- Bake:
- Cook for 50-60 minutes
- Look for tender potatoes and golden-brown top
- Let rest 10 minutes before serving
Expert Tips for Perfect Patate al Forno
- Mandolin Mastery: Use a mandolin for uniformly thin slices, ensuring even cooking
- Stock Strategy: Add just enough stock to reach the top layer – don’t submerge completely
- Temperature Control: If the top browns too quickly, loosely cover with foil
- Resting Time: Always allow 10 minutes rest time for the potatoes to set properly
Variations and Substitutions
- Cheese Options: Top with grated Parmigiano-Reggiano, Pecorino Romano, or mozzarella
- Herb Variations: Try sage or thyme instead of rosemary
- Vegetarian Version: Use vegetable stock instead of chicken stock
- Alternative Potatoes: Red potatoes can work, though Yukon Gold are traditional
Storage and Reheating Guidelines
Storage:
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 3 months
- Thaw overnight in refrigerator
Reheating:
- Preheat oven to 175°C (350°F)
- Place in baking dish
- Heat for 10 minutes or until warm
- Add extra stock if needed for moisture
Timing and Servings
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 6-8
Nutritional Information (per serving)
- Calories: 245
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Sodium: 320mg
Frequently Asked Questions
Q: Why must I peel the potatoes?
A: Peeling ensures uniform texture and allows for easier, more precise slicing on the mandolin.
Q: Can I prepare this dish in advance?
A: While best served fresh, you can keep it warm in a 93°C (200°F) oven, covered with foil.
Q: Why use a mandolin instead of knife-cutting?
A: A mandolin ensures consistently thin, uniform slices that cook evenly and create the characteristic texture.
Q: Can I make this in a regular baking dish?
A: Yes, any oven-safe dish works, though traditional au gratin dishes provide optimal results.
Keywords: patate al forno, Italian roasted potatoes, baked potato recipe, Italian side dish, contorno recipe, layered potato dish, rosemary potatoes, traditional Italian recipe
