in Italy

Oven-baked potatoes

updated

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Ingredients for 4 servings:

  • 2 kg potato(s), waxy
  • 8 shallots
  • 2 garlic cloves
  • olive oil
  • 1 lemon(s)
  • vegetable broth
  • 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes and cut them lengthwise into wedges. Peel and halve the garlic and shallots. Wash the rosemary and pluck it from the sprig. Bring the vegetable stock to a boil. Place the potatoes, garlic, rosemary, and shallots in a large bowl, squeeze a lemon over them, and pour hot stock over the potatoes until they are two-thirds full. Drizzle with plenty of olive oil, season generously with pepper, and mix everything thoroughly with your hands. Cook at 200°C for about an hour, mixing gently two or three times (not with your hands, of course; use tongs for best results). Delicious with all grilled and braised dishes, or simply with fresh bread and arugula salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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