THENGREDIENTS X 4:
1.5 kg potatoes
70g butter
2 sprigs of rosemary
salt and pepper
Peeled potatoes. Recipe and photos taken from “Cucchiaio.it. 100 most loved recipes”, Il Cucchiaio d’Argento (Editorial Domus).
Method
Wash the potatoes, peel them and cut them into thin slices with the help of a mandolin. Dry them carefully with a cloth or paper towel. Melt the butter in a saucepan, pour it into a bowl with salt, pepper and finely chopped rosemary. Add the potatoes to the sauce, make sure it is distributed evenly: this step is essential to prevent the slices from sticking together during cooking.
Line a 31×11 cm rectangular loaf pan with parchment paper and place the potato slices vertically inside, placing them side by side a little at a time. Compact them well and bake at 180° for 45-60 minutes, until completely cooked.
Take care to check the cooking progress from time to time with the help of a toothpick. The potatoes should be cooked internally and crunchy on the surface. Remove from the oven and serve the peeled potatoes directly in the pan so as not to lose the scenographic effect of the recipe.
“Cucchiaio.it. 100 most loved recipes”, Il Cucchiaio d’Argento (Editorial Domus).
The most clicked
Quick to prepare. From 5 to 35 minutes. Suitable for a delicious breakfast, for an (almost) formal lunch, for snacks… There are a hundred recipes from Cucchiaio.itwhich collects the most popular of the web and social channels of the Silver Spoon. To eat well and healthy. Keeping up with food trends.
The decorative idea
The plumcake mold to bring to the table is the smart idea that accompanies this nice baked potato recipe, also perfect to accompany an open-air aperitif. Rosemary, in addition to being the fragrant ingredient, is also decorative.
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