Patate al Forno Croccantissime! (Super-Crispy Roasted Potatoes!)

One of my catering clients asked me how I got my roasted potatoes so crispy, and when I started to explain, she said, “Never mind. I’ll just let you make them for me.” While it’s certainly not difficult, it’s slightly more involved than simply cutting potatoes and throwing them in the oven. However, if you have the time and patience, I promise these tricks are well worth the extra effort! (I haven’t provided precise ingredient measurements because this is more of a technique than an actual recipe. It will work for as many or few servings as you need.)

Patate al Forno (Oven-Roasted Potatoes)

Recipe by Majella Home Cooking

Yukon Gold potatoes
Extra virgin olive oil
Fresh herbs such as rosemary, sage, bay leaves or a combination
Fine sea salt

Preheat the oven to 425 degrees and put a large pot of water to boil. Meanwhile, peel and cut the potatoes to desired size (I usually cut them into imperfect 2-inch chunks). Place the cut potatoes in a large bowl in the sink and run cold water over them until the water in the bowl is no longer “cloudy.” When the pot of water is boiling, submerge the rinsed potatoes and return water to a boil. Blanch for about four minutes (less if you cut the potatoes into smaller pieces or use “new” potatoes) and fully drain the potatoes. Wipe the pot dry and return the drained potatoes to the pot. With the cover on, gently shake the potatoes in the pot so as to “bruise” them – the edges should look slightly “powdery,” but don’t go overboard or you’ll end up with mashed potatoes! Add extra virgin olive oil (a little more than you think is enough) and sea salt and give the potatoes another shake until the potatoes are very glossy and well-coated with oil. Add 1-2 tablespoons of oil to the bottom of one or more metal sheet or roasting pans and place in the hot oven for a few minutes. Remove the pan, swirl it around to evenly distribute the hot oil and add the potatoes in a single layer (don’t overcrowd or they’ll steam instead of crisp); nestle some sprigs of fresh herbs in the pan. Place the pan on the bottom rack of the oven and gently flip the potatoes every 10 minutes until they are crisp and golden on the outside and creamy on the inside, about 30 minutes total. If you’re not serving them right away, allow the potatoes to cool, uncovered and recrisp in the oven at 350 degrees prior to serving.

Buon appetito!

P.S. – My Italian-born mother stopped by this afternoon and tasted one and said, “Madonna, son’ buone!” – “Blessed mother, they’re good!”

Cut Potatoes into 2-inch chunks

Rinse until water is no longer cloudy

Spread “bruised & shaken” potatoes on pan will oil and herbs

Perfectly “croccante” potatoes!


One thought on “Patate al Forno Croccantissime! (Super-Crispy Roasted Potatoes!)

  1. maria di giosaffatte January 24, 2013 at 12:52 pm Reply


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