Best 2 Patate Al Forno Baked Potatoes Recipes

Are you looking for a classic and comforting side dish that pairs perfectly with any meal? Look no further than patate al forno, or Italian baked potatoes. Crispy on the outside and fluffy on the inside, these potatoes are seasoned with simple herbs and olive oil, resulting in a delightful flavor that complements a wide variety of dishes. Our collection of patate al forno recipes offers various options to suit your preferences, from traditional methods to more creative variations. Whether you're a seasoned cook or a beginner looking for an easy yet impressive side, our recipes will guide you through the process of creating perfect baked potatoes every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to discover the delectable world of patate al forno.

Check out the recipes below so you can choose the best recipe for yourself!

POTATO AND TOMATO BAKE (PATATE E POMODORI AL FORNO)

Potato and Tomato Bake (Patate e Pomodori al Forno) image

Potato and Tomato Bake (Patate e Pomodori al Forno), a combination of richness meets starchiness with a whole lot of flavor and texture, tipping the comfort scale in a big way!

Provided by Loreto

Categories Side dish

Time 1h30m

Number Of Ingredients 8

Ingredients

2 large yellow cipolline onions, cut into thin rounds
1 Kg (2 lbs) potatoes, peeled and thinly sliced into rounds
450 g (1 lb) harvest tomatoes, cut into thin rounds
6 Tbsp e.v.o. oil
115 g (1 cup) grated Parmigiano
Sea salt and freshly ground black pepper to taste
Handful fresh basil leaves, broken up by hand
Splash of water (2 oz)

Steps:

Preheat oven to 350 degrees F.
Brush a generous amount of olive oil in a 9x14" baking dish.
Arrange a layer of onions on the bottom.
Top that with a layer of potatoes.
Then a layer of tomatoes.
I find it best to season each layer with a splash of olive oil, salt and pepper.
Repeat this layer process until all the potato, tomato and onion are finished.
End with the top layer being overlapped.
Pour in the water, and finish by sprinkling the grated Parmigiano on top.
Drizzle some olive oil all through out.
Place into heated oven and bake for 1 hour or until potatoes are fork tender and top is nice and crispy golden brown.
Take out of oven.
Cut into desired portions.
Enjoy!

PATATE AL FORNO (ITALIAN OVEN ROASTED POTATOES)

Patate al forno (Italian Oven Roasted Potatoes) image

Time 1h

Yield Serves 4-6

Number Of Ingredients 5

Ingredients

4-6 medium yellow-fleshed potatoes, peeled and thinly sliced
Fruity, extra virgin olive oil
Salt and epper
2-3 cloves of garlic
A sprig of fresh rosemary, plus a few leaves

Steps:

Peel and slice the potatoes as thinly as you can manage-if you have a mandolin, that would be perfect for the job. Make sure to immerse the potatoes in a bowl of water as you peel them, and slice them quickly, to avoid disclosing.
Just as soon as you're done peeling and slicing, pat the potato slices dry with paper towels. In a large mixing bowl, dress the slices with generous amounts of olive oil, salt and pepper, along with a few rosemary leaves and one or two cloves of garlic which you will have minced as finely as possible. (Here's one case when a garlic press comes in handy.) Set aside.
Take a large baking dish and rub the insides all over with the cut side of another clove of garlic which you will have sliced in half. Arrange the potato slices evenly in the dish, partially overlapping the top layer of potato slices like roof shingles, in a decorative pattern in the dish: lined up in rows if your dish is square or rectangular, in concentric rings if it's round or oval. Add enough water to come up about half the height of the potatoes-it's best to drizzle the water in at the sides of the dish so as not to displace the dressing. Drizzle the top of the potatoes with some more olive oil and sprinkle with some more salt. Finally, place a sprig of rosemary on top of the potatoes.
Roast the potatoes in a moderate (180C/350F) oven for about 45-60 minutes, until all the water has evaporated, the potato slices are soft inside and golden brown on top and around the edges. (Just how brown is a matter of taste-I like mine fairly lightly brown, as pictured.) If the potatoes are not brown enough for you, you can run them under the broiler for a minute or two, till they're done to your liking. Remove the rosemary sprig and let the dish rest for a good 1o minutes or so before serving directly from the baking dish.

Tips:

Choose the right type of potatoes: Russet potatoes are the best choice for baking because they have a high starch content, which makes them fluffy and light.
Scrub the potatoes thoroughly before baking them. This will remove any dirt or debris.
Prick the potatoes with a fork before baking them. This will help the steam to escape and prevent the potatoes from bursting.
Bake the potatoes at a high temperature (400°F or 200°C) for the first 30 minutes. This will help to create a crispy skin.
Reduce the temperature to 350°F or 175°C for the remaining cooking time. This will help the potatoes to cook through without overcooking.
To check if the potatoes are done, insert a fork into the center of a potato. If the fork goes in easily, the potatoes are done.
Let the potatoes cool for a few minutes before serving. This will help to prevent them from falling apart.

Conclusion:

Baked potatoes are a versatile and delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect baked potatoes every time.