Fan-cut baked potatoes
Published on 25 March 2022
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
Large thin-skinned potatoes
Caper powder
Rosemary powder
Extra virgin olive oil
Salt
Pepper
I wash potatoes thoroughly.
I make cuts about 3/4 mm apart without cutting through the base.
I slice all along.
I combine oil, salt and pepper in a bowl.
Rosemary powder from Valerio Giacomini's farm, or chopped rosemary and capers if unavailable.
Caper powder.
I mix and gently brush each potato slice.
I put on parchment.
I bake at 180°C for about 40 minutes. A flavourful, fragrant side.
Excellent with yoghurt and chive sauce.
Large thin-skinned potatoes
Caper powder
Rosemary powder
Extra virgin olive oil
Salt
Pepper
I wash potatoes thoroughly.
I make cuts about 3/4 mm apart without cutting through the base.
I slice all along.
I combine oil, salt and pepper in a bowl.
Rosemary powder from Valerio Giacomini's farm, or chopped rosemary and capers if unavailable.
Caper powder.
I mix and gently brush each potato slice.
I put on parchment.
I bake at 180°C for about 40 minutes. A flavourful, fragrant side.
Excellent with yoghurt and chive sauce.Original source: https://incucinaconlilly.com/2022/03/25/patate-al-forno-a-ventaglio/
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