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roasting Italian
 Potatoes Roasted with Garlic Cloves

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Patate al Forno

The blanching step helps develop the crusty, crunchy texture that makes these irresistible. (No one ever had to tell you to finish your potatoes, did they?)

Yield: Makes 4 servings

Ingredients

  • 6 large waxy potatoes, such as yukon gold
  • 1 head garlic, separated into cloves but not peeled
  • 1 bunch rosemary, leaves finely chopped
  • ¼ cup extra virgin olive oil
  • Salt and freshly ground black pepper

Directions

1. Preheat the oven to 425°F.

2. Bring 4 quarts of water to a boil in a large pot. Cut the potatoes into 1-inch cubes. Blanch in the boiling water for 2 minutes; drain.

3. Put the potatoes on a baking sheet and toss with the garlic, rosemary, and olive oil. Season with salt and pepper and spread out on the baking sheet. Bake for about 30 minutes, until golden brown. Serve hot.


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

569kcal (28%)
90mg (9%)
34mg (57%)
2mcg RAE (0%)
2347mg
130mg
12g
4g
8g
103g
0mg (0%)
320mg (13%)
2g (10%)
14g (22%)
5mg (28%)
 

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