Dish · italian
Patate al Forno
Potato wedges roasted with olive oil, garlic, and rosemary until the outside turns crisp and browned while the inside stays soft. It's a plain side dish with almost no other seasoning.
Where it comes from
Roasted potatoes with herbs are common across Italian home cooking, tied to olive oil's role as the primary fat and to rosemary growing wild across much of the country. No specific origin marks the dish beyond that broad regional pattern.
What cooks argue about
Getting a crisp exterior is the whole question: parboiling the potatoes before roasting gives a crunchier crust but adds a step, while roasting raw potatoes straight through is simpler but less crisp.
Versions
Nobody has published a patate al forno here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
olive oil
rosemary fresh
garlic