Patate arrosto al rosmarino

Ingredienti

• 2 pounds Yukon Gold potatoes (cut into 1 1/2-inch chunks)
• kosher salt (for water and for seasoning to taste)
• 6 tablespoons olive oil (divided)
• 3 large cloves garlic (minced)
• 1 tablespoon chopped fresh rosemary (plus more for garnish, optional)
• freshly ground black pepper
• minced fresh parsley (for garnish, optional)

Preparazione

1. 1

   Preheat oven to 425 °F (218 °C).

2. 2

   Add raw potato chunks to a large saucepan and add enough water to just cover them. Add a small handful of kosher salt and bring to boil over medium-high heat. Reduce heat slightly and simmer for 8-10 minutes, until potatoes are tender outside, but firm in the center.

3. 3

   With potholders on each hand, use the lid to strain out the water. Cover the saucepan tightly with lid and grip the sides of the saucepan; shake firmly several times. Check to see if the potatoes look fuzzy. If not, shake again.

4. 4

   Add 1/4 cup (4 tablespoons) of the olive oil to potatoes and gently stir to coat. Pour potatoes out onto a rimmed baking sheet and spread into a single layer, giving each piece of potato some room.

5. 5

   Bake 35 to 45 minutes, stirring once about half way through, until crispy and golden brown on the outside and creamy in the middle. Transfer potatoes to a large bowl.

6. 6

   When potatoes are nearly done, heat remaining 2 tablespoons of olive oil in a small saucepan until glistening. Add garlic and rosemary; cook and stir 2 to 3 minutes, until garlic is lightly toasted. Pour mixture over potatoes in bowl and gently toss to coat; season to taste with salt and pepper and toss again. Transfer to serving platter or bowl and garnish with fresh parsley if desired; serve hot.