Wednesday, June 12 2024

Why do roasted potatoes taste so much better in Italy?!

Well, it could be a few reasons.

First the potatoes are golden and buttery to begin with (and homegrown at our farm) and secondly because they are made with with a two-step roasting process.

This two part cooking process uses two different temperatures to achieve the desired flavor and look of the potatoes.

The first half of the cooking time done at the lower temp is primarily to cook the potatoes until soft.

The second half of the cooking time is done at a higher temp to get that gorgeous golden color. (The movement of air with a convection fan will act in lieu of raising the oven’s temperature.)







  • 4 medium sized yellow potatoes (you can use any type you like, but we prefer gold/yellow potatoes) – peeled or skins left on is your choice.
  • whole clove of garlic, skin removed
  • salt & pepper
  • olive oil
  • small sprig of rosemary (do not cut into pieces)



Place a roasting pan in a cold oven and preheat to 350 F/180 C degrees.
Cut your potatoes into chunks, the larger the size, the longer it will take to cook. The smaller they are cut, the crunchier they will get and a shorter cooking time is needed.

In a bowl, combine the potatoes, a little salt & pepper, clove of garlic and rosemary sprig broken in half – do not chop it up. Toss the potatoes with a very little amount of oil, just enough to coat it. Too much oil will result in greasy potatoes.

Once the oven comes up to temperature, carefully remove the roasting pan and line with parchment paper. Place the potatoes in a single layer on the roasting pan, not too crowded.

Place in the oven and roast until they are soft about 20-30 minutes (depending on the size you cut your potatoes). They will not have much color yet. Remove from oven, with a spatula give the potatoes a flip/turn and return to oven.

Now, if your oven has a convection fan, turn it on – leaving the temperature the same – allowing the the potatoes to continue to roast until they have good color. (about 15-20 minutes depending).

If your oven does NOT have a convection fan raise the temperature to 375 F / 190 C degrees until your potatoes have a nice color, cooking about another 15-20 minutes (depending).

During the 2nd half, you may need to give the pots another turn/flip with the spatula.
To serve, remove the garlic & rosemary sprigs.

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