The humble potato transforms into something magical in this traditional Italian side dish (contorno). Patate al forno, literally meaning “potatoes in the oven,” combines paper-thin potato slices with aromatic rosemary and garlic, creating a dish that’s simultaneously crispy and tender. This recipe has graced Italian family tables for generations, offering the perfect accompaniment to any main course.
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
