QiMeal
Patate Arrosto al Rosmarino
Patate Arrosto al Rosmarino · ready in 55 min · 4 servings · 299 kcal per serving · easy · 5 ingredients
A ubiquitous Italian side dish where potatoes roast in olive oil until crisp, with rosemary and garlic giving every edge a woodsy aroma.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 55 min
- Serves
- 4
- kcal
- 299
- Difficulty
- easy
Ingredients · 4 servings
- 1000 gPotato, cut into 3 cm chunks
- 2 tbspRosemary, chopped
- 3 cloveGarlic, crushed
- 3 tbspOlive oil
- 1 tspSalt
Equipment
oven, knife, cutting board, mixing bowl, baking sheet, spatula, spoon, serving platter
Instructions
- Prepare the station
Gather the potatoes, rosemary, garlic, olive oil, and salt. Set out a knife, board, bowl, baking sheet, spatula, and oven. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Heat the oven
Heat oven to 204°C / 400°F while you position a rack in the middle and place the empty baking sheet inside to warm. · 10 min
What to look for: The oven is fully hot and the baking sheet is heated.
- Cut the potatoes
Cut potatoes into 3 cm chunks, keeping pieces even so the edges brown before the centers overcook. · 8 min
What to look for: The potato pieces look even in size with broad cut faces.
- Coat with oil
Toss potatoes in the bowl with olive oil and salt until every surface looks glossy and lightly coated. · 3 min
What to look for: The potatoes shine evenly with oil and the salt is dispersed.
- Spread the potatoes
Spread potatoes on the hot sheet in 1 layer, leaving space between pieces and turning the flattest cut side down. · 2 min
What to look for: The potatoes sit in a single layer with open space between pieces.
- Roast until golden
Roast potatoes for 25 minutes without moving them, until the underside is golden and the edges begin to blister. · 25 min
What to look for: The bottom surfaces are golden and the corners look crisp.
- Add herbs garlic
Add crushed garlic and rosemary, turn the potatoes with a spatula, and spread them out again so the herbs touch the oil. · 4 min
What to look for: Rosemary and garlic are lightly coated in oil and mixed through the potatoes.
- Finish the roast
Finish roasting for 15 minutes, until the potatoes are crisp outside, tender inside, and flecked with fragrant rosemary. · 15 min
What to look for: The potatoes are deeply golden with crisp edges and green rosemary flecks.
- Serve warm
Serve immediately on a warm platter, spooning any rosemary scented oil from the sheet over the potatoes. · 2 min
What to look for: The potatoes look glossy, crisp, and aromatic on the platter.
Nutrition (per serving)
| kcal | 299 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 45 g |
| of which sugars | 2 g |
| Fat | 12 g |
| of which saturated | 2 g |
| Fibre | 6 g |
| Sodium | 606 mg |
Nutri-ScoreA
Allergens
None of the 14 major allergens, per our data.
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 2 months
- Reheat at 204°C / 400°F for 6 to 8 minutes until hot and crisp at the edges.
Ingredient substitutions
Potato
- Yukon Gold potato: Keeps a creamy center and browns well.
Rosemary
- Dried rosemary: Use less because dried rosemary is more concentrated.
Garlic
- Roasted garlic: Gives a softer and sweeter garlic flavor.
Olive oil
- Butter: Less traditional for this dish but allowed for a richer finish.
Salt
- Sea salt: Crush coarse crystals before measuring for even seasoning.
