Best 2 Potatoes Da Delfina Recipes
Embark on a culinary journey to discover the exquisite flavors of Italian cuisine with our collection of authentic potato recipes. Inspired by the vibrant streets of Italy, these dishes capture the essence of traditional cooking methods and fresh, seasonal ingredients. From the classic simplicity of Patate al Forno, featuring tender potatoes roasted with aromatic herbs and olive oil, to the hearty indulgence of Gnocchi alla Sorrentina, where pillowy gnocchi is enveloped in a rich tomato sauce and melted mozzarella, our recipes offer a tantalizing array of options for every palate. Experience the rustic charm of Patate in Umido, a comforting stew of potatoes simmered in a savory tomato broth, or indulge in the crispy delight of Patate Fritte, perfectly golden-brown and seasoned to perfection. Whether you're seeking a comforting side dish or a hearty main course, our diverse selection of potato recipes promises to transport you to the heart of Italy's culinary heritage.
Check out the recipes below so you can choose the best recipe for yourself!
POTATOES "DA DELFINA"
Recipe by Michael Chiarello. Potatoes pan fried with plenty of garlic. For this recipe it is all about technique.
Provided by Jeff Hixson
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot of cold, well salted water to cover.
- Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
- Drain the potatoes.
- Place on a cookie sheet and refrigerate until cool.
- When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
- You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
- The skin will split, but the potato should not fall apart.
- Repeat with the remaining potatoes.
- You can prepare the potatoes to this point several hours ahead.
- Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
- Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
- When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
- With a slotted spoon, transfer to paper towels to drain.
- Season with salt and pepper.
- Heat the olive oil in a small skillet over moderately high heat.
- Add the garlic and saute until lightly browned.
- With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
- When the potatoes are ready, add them to the garlic mixture and toss gently.
- Serve immediately.
- Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
POTATOES "DA DELFINA"
Steps:
- Put the potatoes in a large pot of cold, well salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool. When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead. Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat. Combine the parsley, garlic, and lemon zest in a serving bowl and set aside. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture. When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.
Tips:
- Choose the right potatoes: Use a waxy potato variety that holds its shape well when cooked, such as Yukon Gold or Red Bliss potatoes.
- Cut the potatoes evenly: This will ensure that they cook evenly.
- Soak the potatoes in water: This will help to remove excess starch and prevent the potatoes from sticking together.
- Boil the potatoes until they are tender: You can check this by piercing them with a fork. The potatoes should be soft all the way through.
- Drain the potatoes thoroughly: This will help to prevent them from becoming watery.
- Heat the olive oil in a large skillet over medium-high heat: You want the oil to be hot enough to sear the potatoes.
- Add the potatoes to the skillet and cook until they are browned on all sides: You can do this in batches if necessary.
- Add the garlic and rosemary to the skillet and cook for 1 minute: This will infuse the potatoes with flavor.
- Season the potatoes with salt and pepper to taste: You can also add other seasonings, such as paprika or chili powder.
- Serve the potatoes immediately: They are best enjoyed hot and crispy.
Conclusion:
Potatoes da Delfina is a simple but delicious dish that is perfect for any occasion. The potatoes are crispy on the outside and fluffy on the inside, and they are packed with flavor. This dish is sure to please everyone at your table.
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