Patate Al Forno Baked Potatoes Food

PATATE AL FORNO (PAN-ROASTED POTATOES)

Steps:

• 1. Boil potatoes in the jackets until barely tender. Drain.
• 2. Melt the butter in a baking dish large enough to hold the potatoes. As soon as they are cool enough to handle, peel the potatoes and place them in a dish.
• 3. Sprinkle with paprika and season with salt and pepper to taste.
• 4. Bake in a 350F oven for about 15 minutes, shaking the pan occasionally so the potatoes are coated with butter.

OVEN-ROASTED POTATOES: PATATE ARROSTO

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, place the potatoes, carrots, garlic, rosemary, and sage. Drizzle with the olive oil, season with salt and pepper to taste, and toss to coat.
• Roast for 50 to 60 minutes, tossing halfway through, until the potatoes are crisp and golden. Remove from the oven and serve.
• IMPORTANTE! To parboil and pan-roast these potatoes: In a pot, combine the whole potatoes with water to cover. Bring to a boil and cook for 15 minutes. Remove the potatoes from the pot and set them aside to cool. Cut the potatoes into 3/4-inch chunks and add to a large nonstick skillet with the carrots, garlic, rosemary, and sage. Dress with olive oil, salt, and pepper, and heat on high until the potatoes are crisp and golden, occasionally moving the potatoes by shaking the pan handle. Avoid stirring with a spoon or spatula, so that you don't break the skin, and the potatoes can achieve a nice sear.

PATATE AL FORNO (ITALIAN OVEN ROASTED POTATOES)

Steps:

• Peel and slice the potatoes as thinly as you can manage-if you have a mandolin, that would be perfect for the job. Make sure to immerse the potatoes in a bowl of water as you peel them, and slice them quickly, to avoid disclosing.
• Just as soon as you're done peeling and slicing, pat the potato slices dry with paper towels. In a large mixing bowl, dress the slices with generous amounts of olive oil, salt and pepper, along with a few rosemary leaves and one or two cloves of garlic which you will have minced as finely as possible. (Here's one case when a garlic press comes in handy.) Set aside.
• Take a large baking dish and rub the insides all over with the cut side of another clove of garlic which you will have sliced in half. Arrange the potato slices evenly in the dish, partially overlapping the top layer of potato slices like roof shingles, in a decorative pattern in the dish: lined up in rows if your dish is square or rectangular, in concentric rings if it's round or oval. Add enough water to come up about half the height of the potatoes-it's best to drizzle the water in at the sides of the dish so as not to displace the dressing. Drizzle the top of the potatoes with some more olive oil and sprinkle with some more salt. Finally, place a sprig of rosemary on top of the potatoes.
• Roast the potatoes in a moderate (180C/350F) oven for about 45-60 minutes, until all the water has evaporated, the potato slices are soft inside and golden brown on top and around the edges. (Just how brown is a matter of taste-I like mine fairly lightly brown, as pictured.) If the potatoes are not brown enough for you, you can run them under the broiler for a minute or two, till they're done to your liking. Remove the rosemary sprig and let the dish rest for a good 1o minutes or so before serving directly from the baking dish.

BAKED POTATOES WITH CRéME FRAICHE AND CAVIAR

Steps:

• Preheat oven to 350°F with a rack in center. Bake potatoes directly on rack until darkened slightly, beginning to wrinkle, and easily pierced with the tip of a knife, 1 to 1 1/2 hours (depending on size).
• Working one at a time, immediately wrap potatoes in a clean kitchen towel and slam down onto a countertop (this ensures a light, fluffy texture). Slash potatoes to open, season, and top generously with dollops of crème fraîche and scoops of caviar. Serve immediately.

PATATE E POMODORI AL FORNO

Steps:

• Preheat the oven to 350 degrees. Brush a large baking dish generously with oil.
• Arrange a layer of onions in the dish, followed by layers of potatoes and tomatoes. Pour on a little of the oil, and sprinkle with the cheese. Season with salt and pepper.
• Repeat until the vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with cheese, and a little oil.
• Pour on the water. Bake for 1 hour, or until tender.
• If the top begins to brown too much cover with foil or a flat baking tray.
• Serve hot.