Roman-style Potatoes

Tender potatoes infused with garlic and rosemary, featuring a short, glossy sauce. The flesh is soft and nearly creamy, contrasting with the concentrated cooking juices.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 314
• Protein: 4 g
• Carbs: 33 g
• Fat: 15 g

Ingredients

• 800 g Potato ( peeled and cubed )
• 3 piece Garlic ( cloves crushed )
• 2 piece Rosemary ( fresh sprigs )
• 4 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the tubers

   Peel the potatoes. Cut them into large, even 3 cm cubes to ensure uniform cooking. Rinse them in cold water to remove surface starch and pat them dry thoroughly with a clean towel.

2. Initial browning

   Heat the olive oil in a heavy-bottomed skillet. When the oil shimmers, add the potatoes. Let them brown on all sides until a light golden crust forms.

3. Infusing aromatics

   Add the crushed garlic cloves and rosemary. Season with salt and pepper. Let the aromas release for 2 minutes without burning the garlic; it should stay golden to avoid bitterness.

4. Deglaze and simmer

   Deglaze with white wine, scraping the bottom to release the juices. Cover and simmer over low heat. A knife tip should slide into the flesh without resistance when ready.

Chef's tips

• If the wine evaporates too quickly before the potatoes are tender, add a small splash of water.
• Do not stir too often to avoid breaking the potato cubes once they soften.

Storage

Keep for 3 days in the fridge in an airtight container. Reheat in a pan with a splash of water to restore the gloss.