Patate novelle arrosto con burro fuso
gourmet
Preparation time
10 minutiDifficulty
FacileCooking time
40 minutiServings
4Patate novelle arrosto cotte intere al forno con olio, sale e pepe, poi tagliate a metà e arricchite con burro fuso: una ricetta essenziale, rustica e deliziosa.
Ingredients
- New potatoes800 g
- Butter40 g
- Extra virgin olive oil2 tablespoons
- Coarse saltto taste
- Black pepperto taste
Procedure
0. Preheat the oven to 200°C (400°F). Rinse the new potatoes thoroughly under running water. If the skin is thin and smooth, there's no need to peel them. Dry them thoroughly with a cloth, then place them in a bowl.
1. Season them with extra virgin olive oil, a sprinkle of coarse salt, and a generous grinding of black pepper. Arrange them on a baking sheet lined with parchment paper, well spaced apart, and with the skin side down if they're oval.
2. Bake for 35–45 minutes, or until golden brown, crispy on the outside and soft on the inside (you can test by inserting a toothpick). Remove from the oven and immediately cut each potato in half while they're still warm. Add a small cube of cold butter to each half, letting it melt directly on the hot cut. If desired, drizzle with a little more oil or sprinkle with freshly ground pepper to serve.
3. Use high-quality butter, preferably lightly salted, for a fuller flavor. For an extra touch, you can sprinkle with chopped fresh herbs (like thyme or rosemary), but only after enjoying them in their simplest form!
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Creation date Apr 29, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.