Patate arrosto al burro

Ingredienti

• 1 pound / 450 grams potatoes
• 1 ounce / 30 grams unsalted butter or ghee (OR)
• 2 ounces / 60 grams ghee
• 2 tablespoons sunflower or other neutral-flavoured oil (do not use if using ghee)
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon chopped parsley (optional)
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon chilli flakes (or to taste)
• 1 - 2 cloves crushed garlic
• 1 tablespoon grated parmesan cheese
• 1 teaspoon dried Italian herbs

Preparazione

1. 1

   Preheat the oven to 200°C / 400°F.

2. 2

   Scrub the potatoes to remove any surface dirt and cut them into evenly-sized pieces. If you prefer you can peel the potatoes.

3. 3

   Rinse the cut potatoes in cold water then drain them and pat with paper towel to remove surface moisture.

4. 4

   Place the potatoes in a bowl and pour over the oil and melted butter (or ghee). Add salt and any of the optional extras that you might be using. Mix well to combine.

5. 5

   Tip the potatoes onto a baking tray lined with parchment paper and spread them out in a single layer. Make sure to pour all the oil/butter mixture over the potatoes.

6. 6

   Bake in a preheated oven (200C / 400F) for twenty minutes then use a spatula to turn the potatoes over.

7. 7

   Replace the potatoes in the oven and continue to bake for another 10 to 15 minutes until the potatoes are cooked and golden.

8. 8

   Test for doneness. If you feel the potatoes are not quite cooked, simply return the tray to the oven for another minute or two. The actual cooking time will depend on the variety of potato you selected. Some varieties cook faster than others.

9. 9

   Serve hot as a side dish. Optionally, sprinkle with chopped parsley.