📝 About This Recipe
A staple of the Italian Sunday roast, these potatoes are the ultimate expression of rustic Mediterranean comfort. By utilizing a specific par-boiling technique and high-quality extra virgin olive oil, we achieve a glass-like crunch on the outside while maintaining a creamy, cloud-like interior. Infused with the woody aroma of fresh rosemary and toasted garlic, this dish transforms the humble potato into the star of any table.
🥗 Ingredients
Main Ingredients
- 1.5 kg Yukon Gold or Maris Piper Potatoes (peeled and cut into 1.5-inch chunks)
- 80 ml Extra Virgin Olive Oil (use high-quality cold-pressed oil)
- 2 tablespoons Fine Sea Salt (for the boiling water)
- 1 teaspoon Maldon Sea Salt Flakes (for finishing)
- 1/2 teaspoon Freshly Ground Black Pepper
Aromatics
- 4-5 pieces Fresh Rosemary Sprigs (leaves stripped and roughly chopped)
- 6 pieces Garlic Cloves (unpeeled but lightly smashed)
- 1 teaspoon Dried Oregano (optional, for an earthy depth)
- 1 tablespoon Semolina Flour (the secret for extra crunch)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Place a large, heavy-duty roasting pan inside the oven to heat up while you prepare the potatoes.
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2
Peel the potatoes and cut them into uniform 1.5-inch chunks. Keeping them similar in size ensures they all cook at the same rate.
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3
Place the potatoes in a large pot and cover with cold water by at least two inches. Add the 2 tablespoons of fine sea salt.
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4
Bring the water to a rolling boil. Once boiling, reduce the heat slightly and simmer for 7-9 minutes, or until the edges are softened but the centers are still firm.
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5
Drain the potatoes thoroughly in a colander and let them steam-dry for 2-3 minutes. This removal of moisture is crucial for crispiness.
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6
Place the potatoes back into the dry pot. Sprinkle over the semolina flour, a pinch of salt, and a dash of pepper. Close the lid and shake the pot vigorously to 'scuff' the edges of the potatoes.
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7
Carefully remove the hot roasting pan from the oven. Pour the extra virgin olive oil into the pan—it should shimmer and smell fragrant immediately.
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8
Carefully tip the potatoes into the hot oil. Use a metal spatula to toss them gently, ensuring every surface is coated in the golden oil.
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9
Spread the potatoes out into a single layer. If they are crowded, they will steam rather than roast. Use two pans if necessary.
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10
Roast for 25 minutes. At this point, remove the pan and add the smashed garlic cloves and the chopped rosemary. Adding them now prevents them from burning and becoming bitter.
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11
Toss the potatoes again, turning them over to ensure even browning. Return to the oven for another 20-25 minutes.
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12
The potatoes are ready when they are deep golden brown and make a 'clinking' sound when moved in the pan. Remove from the oven.
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13
Transfer to a warmed serving bowl, sprinkle with Maldon sea salt flakes and a little more fresh rosemary if desired, and serve immediately.
💡 Chef's Tips
Always start with cold water when boiling potatoes to ensure they cook evenly from the outside in. The 'scuffing' technique creates a starchy mash on the surface of the potato which fries in the oil to create the crust. Do not peel the garlic cloves; the skins protect the garlic from burning in the high heat while flavoring the oil. If you don't have semolina, a tablespoon of all-purpose flour or cornstarch works as a substitute for that extra crunch. Avoid using a glass baking dish; metal pans conduct heat much better for achieving a crispy texture.
🍽️ Serving Suggestions
Pair these with a classic Bistecca alla Fiorentina (Florentine Steak) for a true Tuscan feast. Serve alongside roasted chicken with lemon and thyme to soak up the delicious herb-infused juices. Enjoy with a glass of bold Chianti Classico or a structured Sangiovese. They make an excellent accompaniment to a simple grilled sea bass with a squeeze of fresh lemon. Leftovers are incredible the next morning, topped with a fried egg and a dash of hot sauce.