PATATE AL FORNO (PAN-ROASTED POTATOES)
Not sure where I got this recipe, but it's simple and good.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Boil potatoes in the jackets until barely tender. Drain.
- 2. Melt the butter in a baking dish large enough to hold the potatoes. As soon as they are cool enough to handle, peel the potatoes and place them in a dish.
- 3. Sprinkle with paprika and season with salt and pepper to taste.
- 4. Bake in a 350F oven for about 15 minutes, shaking the pan occasionally so the potatoes are coated with butter.
PATATE AL FORNO: BAKED POTATOES
Steps:
- Preheat oven to 400 degrees F. Put the potatoes in a roasting pan and sprinkle with the basil, sage, rosemary and garlic. Season with salt and pepper, to taste. Drizzle extra-virgin olive oil on the potatoes, put the roasting pan in the oven and bake until golden brown and tender, approximately 45 minutes.
OVEN-ROASTED POTATOES: PATATE ARROSTO
When these roasted beauties reach that stage where they're caramelized on the outside and soft on the inside, you have achieved the perfect side dish. The Yukon Golds can also be parboiled whole and sauteed on the stovetop, in which case the serving time is more forgiving than in an oven. Roasting in an oven really affects a potato chunk's texture in such a way that the potatoes need to be served immediately, otherwise they'll dry out.
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
- Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
- IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.
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