Baked potatoes are not a Roman specialty but rather Italian. However, it would be unthinkable to serve some of the typical Roman specialties, such as a roasted lamb or a roast chicken, without this magnificent side dish.
Baked potatoes
- Preparation time: 40 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- 4 Red skin potatoes
- 2 cloves of garlic
- 1 sprig of rosemary
- White wine vinegar to taste
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash and peel the potatoes. Cut into wedges.
- Wash, dry, and chop the rosemary.
- In a pot with boiling water and five spoons of vinegar, blanch the potatoes for five minutes. Drain.
- Season the potatoes with oil, salt, and pepper.
- Arrange the potato wedges in a pan lined with parchment paper.
- Bake at 350°F degrees for about twenty minutes.
- Sprinkle the potatoes with chopped rosemary and bake for another five minutes.
Tips to ensure the success of the dish:
- Always choose a type of potatoes that will remain intact during cooking.
- The bleaching of the potatoes with the vinegar helps to keep the outside of the potato crunchy and gives it an initial cooking to the heart.
- Rosemary must always be added at the end to prevent it from burning.
