Everywhere we ate in Italy, our meals were accompanied by potatoes. Not just any potatoes. These were golden chunks of potatoes that were super crispy and flavorful on the outside and soft and tender on the inside. Like nothing I’ve eaten at home. So of course I was on a mission to figure out how to make them myself!
First of all, buy organic potatoes. I’ve used conventional potatoes for years and recently switched to organic and they taste much better!
Peel 4 organic russet potatoes and cut into 1/2 inch slices. Cut each slice into quarters. Parboil until cooked about halfway. Drain.
Place on a baking sheet and drizzle 1/4 cup olive oil on top. Season with salt and pepper. Sprinkle with 1/2 tsp dried Italian herbs and 1/4 tsp garlic powder. Toss to coat. Bake at 400 for about 50 minutes, turning the pieces over about every 15 minutes.
Presto! Miraculous Italian potatoes. I’m thrilled to have this turn out! Next I’ve got to figure out the Sorrento lemon cake….
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Those sound delicious, Brette. A lot of people don’t know about the parboiling — it really makes a difference with that crisp/soft ratio. One thing I do (picked up from Cook’s Illustrated) is place the uncooked potatoes in a Pyrex bowl, add a bit of water, cover with cling wrap, then microwave for about 6 or 7 minutes before oven baking.
Great tip Diana.
Sounds yummy! Will give it a try~
Tried these last night. I had to cook them longer and on a higher heat in my toaster oven to get them to finally brown, but everyone LOVED them.
I learned to make these in France, but without the Italian herbs and garlic salt. Can’t wait to try the Italian version.
I used organic yukon golds from the CSA which I find do seem to cook faster than potatoes I get at the store, so maybe that is part of the variation. I’m so glad you enjoyed them!
I found that the potatoes in Europe were different than the ones I find here–smaller, sweeter. I’ll have to try organic potatoes to see for myself. Thanks
These look divine. I will be trying them very soon.
Yet another reason for me to go to Italy – I love potatoes. “If you’ve got potatoes, you can make a meal,” my farmer dad always said. I will try this recipe.
That is so true! In fact, on nights when I am on my own for dinner at home, I will almost always make a baked potato.
Those potatoes sound scrumptious. Any idea of the calorie count?
I don’t know Heather, sorry.