Patate Arrosto (Roasted Potatoes)

by admin on February 17, 2009

Who doesn’t love roasted potatoes? I encourage you to skip your normal butter routine and try the different extra virgin olive oils that we produce with your various potato recipes. You will never go back!



  • Peel potatoes and dice into small pieces….around 1/2 inch.
  • Preheat the oven to 400F…pour the olive oil into a baking dish…cover the bottom well…and add crushed garlic and rosemary.  Put in oven at 400F for a couple of minutes.
  • Parboil potatoes….heat a pot of water with the organic sea salt and the tablespoon of sparkling wine vinegar to a boil…add potatoes….bring back to boil…when it begins to boil, remove from heat and drain.
  • Carefully add the potatoes to the baking dish in the oven…be careful as the oil is very hot and will splatter if you are not careful.
  • Sprinkle with organic sea salt, freshly ground pepper and more Tuscan extra virgin olive oil.
  • Roast in oven for around 20 – 25  minutes…
  • Observations

    I was told that the vinegar keeps the potatoes from breaking apart….worked with this dish.  This paired beautifully with the meatloaf….and there was plenty to saute and serve with eggs for breakfast the next day!

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