Italian
Roasted Potatoes
by Federico Fusca Chef · 332K subscribers on YouTube
Perfect crispy-on-the-outside, soft-on-the-inside roasted potatoes. The secret: parboil the potatoes, then roast in a static oven at high heat, adding a fresh herb gremolata halfway through to avoid burning.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
8 items- PotatoesAny waxy variety; chef uses Tuscan yellow-flesh potatoes
- SaltFor salting the boiling water and seasoning
- Extra Virgin Olive OilGenerous drizzle; enough to coat potatoes
- RosemaryFresh rosemary leaves, stripped from stems
- SageFresh sage leaves, stripped from stems
- 1 pcsHead of Garlic1 head of garlic, smashed and chopped with the herbs
- Lemon ZestYellow part only, from the lemon used for the mayonnaise (leftover after juicing)
- Black PepperTo taste, freshly ground
Method
- Peel the potatoes and cut them into uniform cubes or chunks.
- Place the potatoes in a pot of cold salted water. Bring to a boil and cook for 10–12 minutes after boiling.
- Meanwhile, prepare the gremolata: strip the leaves from rosemary and sage, smash a garlic head, and finely chop together with the yellow part of the leftover lemon peel (from the mayonnaise). Season with salt and pepper.
- Drain the parboiled potatoes and spread them on a baking sheet lined with parchment paper.
- Drizzle generously with extra virgin olive oil.
- Roast in a static oven preheated to 220°C (no fan) for 15 minutes.
- Remove the tray, sprinkle the gremolata over the potatoes, and return to the oven for another 15 minutes.
- Serve hot, optionally with the homemade lemon mayonnaise.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
