Cesare Casella, Stephanie Lyness

Patate Arrostite

Roasted Potatoes with Garlic and Herbs

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About

These potatoes are excellent roasted with the fat of a roasting chicken or duck (see Pollo Arrosto and Anitra Arrosto). Otherwise, use olive oil.

Ingredients

  • 1 kilogram (2¼ pounds) Yukon Gold potatoes, peeled and cut into 3-centimeter (13/16-inch) pieces (about 6½ cups)
  • 8 cloves

Method

Preheat the oven to 191°C (375°F).

Toss the potatoes in a bowl with the garlic, herbs, and oil or fat.

Place the potatoes in a roasting pan (la rostiera) or on a sheet pan and roast