See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen
Why do roasted potatoes taste so much better in Italy?! Well, it could be a few reasons. First the potatoes are golden and buttery to begin with (and homegrown at our farm) and secondly because they are made with with a two-step roasting process. This two part cooking process uses two different temperatures to achieve the desired flavor and look of the potatoes. The first half of the cooking time done at the lower temp is primarily to cook the potatoes until soft. The second half of the cooking time is done at a higher temp to get that gorgeous golden color. (The movement of air with a convection fan will act in lieu of raising the oven’s temperature.)
Ingredients - Serves 4
- 4 medium sized yellow potatoes (you can use any type you like, but we prefer gold/yellow potatoes) - peeled or skins left on is your choice.
- whole clove of garlic, skin removed
- salt & pepper
- olive oil
- small sprig of rosemary (do not cut into pieces)
See on latavolamarche.blogspot.it
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