Ahhh yes — Patate Arrosto 🥔🇮🇹 — classic Italian roasted potatoes, golden, crispy on the outside, fluffy inside, and perfectly seasoned with herbs. Simple, rustic, and straight from an Italian nonna’s kitchen.
Patate Arrosto (Italian Roasted Potatoes)
Ingredients
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2 lbs (about 1 kg) potatoes, peeled or unpeeled, cut into 1–2 inch chunks
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3 tbsp olive oil
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4 cloves garlic, smashed
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1 tsp salt, plus more to taste
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½ tsp black pepper
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1–2 tsp fresh rosemary, chopped (or 1 tsp dried)
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Optional: 1 tsp fresh thyme or oregano
Instructions
1) Preheat
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Preheat oven to 425°F / 220°C.
2) Parboil potatoes (optional, extra fluffy inside)
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Boil potatoes in salted water 8–10 minutes until just tender. Drain and let steam dry.
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Tossing parboiled potatoes gives the crispiest outsides.
3) Season
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In a large bowl, toss potatoes with olive oil, garlic, salt, pepper, and herbs.
4) Roast
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Spread potatoes in a single layer on a baking sheet.
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Roast 35–45 minutes, turning occasionally, until golden brown and crispy.
5) Serve
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Serve hot, drizzled with extra olive oil if desired.
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Optional garnish: sprinkle with freshly grated Parmesan or a squeeze of lemon juice.
Tips for authentic Italian flavor
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High heat + single layer = maximum crispiness.
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Don’t overcrowd the pan; potatoes steam instead of roast.
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For rustic charm, leave skins on some chunks.
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Garlic cloves roast along with potatoes and become sweet and mellow.
If you want, I can give a “restaurant-level” version with herby garlic butter and a golden crust that literally shatters when you bite it.