Patate al Forno Recipe (Baked Italian Potatoes)

This incredibly simple Patate al Forno Recipe is bursting with flavor. Thinly sliced potatoes are lightly seasoned and soaked in chicken stock before being roasted to golden, mouthwatering perfection. It is guaranteed to become your new favorite foolproof side dish.

Finding an excuse to indulge in roasted potatoes isn’t hard in our house. As a Sicilian, traditional Italian potato dishes, like patate al forno and roasted Italian potatoes, are some of my favorites.

Patate al Forno

Americans have scalloped potatoes, and the French have potatoes Anna, but we Italians are known for Patate al forno. Like these two other potato dishes, potatoes al forno is a roasted potato dish that involves layering lightly seasoned and thinly sliced potatoes in a baking dish before roasting them in the oven with chicken broth. The potatoes soak up the broth and become pillowy, soft in the middle, and crispy on top, resulting in a mouthwatering side dish.

One of the best parts of this Patate al Forno recipe is just how simple it is. It requires just 6 easy-to-find ingredients, and the oven does most of the work. But like any Italian side dish, those simple ingredients load every bite with outstanding flavors.

Baked Italian potatoes pair well with almost any meat or fish and are especially perfect for Sunday dinners with the family. My favorite way to serve them is with other Italian classics, like chicken cacciatore and grilled Sicilian-style swordfish.

Ingredients and Substitutions

• Potatoes – I used Yukon Gold potatoes because their waxy texture becomes soft and buttery when roasted. 
• Oil – The potatoes are tossed with olive oil to help them soften and brown in some places.
• Garlic — Fresh garlic cloves bring a distinct savory flavor to this side dish. If you’re craving more garlic flavors, feel free to add extra cloves or up to 2 teaspoons of garlic powder. Other aromatics you can add to this recipe are caramelized onions or shallots, although it won’t be the same as the authentic Italian potato dish anymore.
• Herbs – Rosemary is the authentic choice for this recipe, but you can also use fresh oregano.
• Stock – Almost submerging the potatoes in chicken stock infuses them with an irresistible depth of flavor. Vegetable stock also works if you’d prefer a vegetarian version.
• Seasonings – Coarse salt and black pepper are all you need to season the potatoes.

How to Make Patate al Forno

Peel and slice the potatoes.

Transfer the potato slices to a large bowl. Drizzle with olive oil, then add the rosemary, garlic, salt, and pepper.

Mix thoroughly until the potatoes are well coated in the oil and seasonings.

Layer the potatoes in a large casserole dish. Spread and fan them out into an even layer.

Sprinkle more salt and pepper over the potatoes and place the rosemary sprig in the middle.

Pour the chicken stock into the dish until it reaches the top layer of potatoes.

Drizzle more olive oil on top before placing the dish in the oven.

Roast the potatoes until they’re tender and the top slices are browned. Serve the Italian roasted potatoes with chicken marsala, osso bucco, cioppino, or any of your favorite authentic Italian main dishes.

Make-Ahead and Storage

Make-Ahead: The roasted potatoes should be served as soon as they come out of the oven. If you’re running behind, cover the potatoes with foil and keep them in a 200ºF oven until it’s time to eat.

How to Store: Keep the leftovers in the covered casserole dish or transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the potatoes in the fridge overnight before reheating.

How to Reheat: Place your desired amount of potatoes in a baking dish and reheat in a 350ºF oven for 10 minutes or until warm. If needed, add another splash of broth to the dish to re-soften the potatoes.

Chef Notes + Tips

• Patate al forno means roasted potatoes in English and is a classic Italian contorno (side dish).
• I like to make this recipe in a 1-quart au gratin-style oval casserole dish, but you can use any large oven-safe skillet or baking dish.
• Some Italians prefer to make patate in padella or potatoes in a skillet. I like the oven-roasted method over the stovetop because it’s more hands-off, and the potatoes become softer.
• Always peel the potatoes for easy slicing and the softest bites.
• Slice the potatoes with a mandolin for evenly sized and almost paper-thin rounds.
• Use enough chicken stock to reach the top layer of potatoes. This helps each layer of potatoes cook all the way through. Avoid submerging them in the stock or else you’ll miss out on the crispy golden top.
• If the potatoes’ tops brown too quickly in the oven, you can cover them with a loose layer of foil.
• Let the roasted potatoes rest for at least 10 minutes before serving. This helps them firm up and gives them some time to cool.
• Feel free to serve the roasted potatoes with a sprinkle of cheese on top. Freshly grated parmesan, pecorino Romano, and mozzarella would work well.

More Potato Recipes

• Homemade Potato Latkes
• Hasselback Potatoes Recipe
• Fondant Potatoes Recipe
• Potatoes Au Gratin Recipe
• Roasted Garlic Parmesan Potatoes

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Patate al Forno Recipe (Baked Italian Potatoes)

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5 from 1 vote

This incredibly simple Patate al Forno Recipe of sliced potatoes are seasoned and soaked in garlic and baked to mouthwatering perfection.

Servings: 6

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Ingredients 

US CustomaryMetric

• 3 pounds peeled Yukon gold potatoes
• 6 tablespoons olive oil
• 6 finely minced garlic cloves
• 1 tablespoon finely minced fresh rosemary + 1 sprig
• ½ cup chicken stock
• coarse salt and freshly cracked pepper to taste

Instructions

• Peel and thinly slice the potatoes on a mandolin.
• Transfer the sliced potatoes to a large bowl and add the olive oil, minced rosemary, garlic, salt, and pepper.
• Mix until thoroughly combined.
• In 1-quart au gratin style oval casserole dish, layer and an the potatoes around and in the inside until all the potatoes have been used.
• Season with salt and pepper, place on the rosemary sprig, and pour in the chicken stock just until it reaches the top layer of the potatoes.
• Drizzle on the olive oil and bake at 375° for 50 to 60 minutes or until the potatoes are tender and the top slices are browned.

Notes

Make-Ahead: The roasted potatoes should be served as soon as they come out of the oven. If you’re running behind, cover the potatoes with foil and keep them in a 200ºF oven until it’s time to eat.

How to Store: Keep the leftovers in the covered casserole dish or transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the potatoes in the fridge overnight before reheating.

How to Reheat: Place your desired amount of potatoes in a baking dish and reheat in a 350ºF oven for 10 minutes or until warm. If needed, add another splash of broth to the dish to re-soften the potatoes.

Patate al forno means roasted potatoes in English and is a classic Italian contorno (side dish).

I like to make this recipe in a 1-quart au gratin-style oval casserole dish, but you can use any large oven-safe skillet or baking dish.

Some Italians prefer to make patate in padella or potatoes in a skillet. I like the oven-roasted method over the stovetop because it’s more hands-off, and the potatoes become softer.

Always peel the potatoes for easy slicing and the softest bites.

Slice the potatoes with a mandolin for evenly sized and almost paper-thin rounds.

Use enough chicken stock to reach the top layer of potatoes. This helps each layer of potatoes cook all the way through. Avoid submerging them in the stock or else you’ll miss out on the crispy golden top.

If the potatoes’ tops brown too quickly in the oven, you can cover them with a loose layer of foil.

Let the roasted potatoes rest for at least 10 minutes before serving. This helps them firm up and gives them some time to cool.

Feel free to serve the roasted potatoes with a sprinkle of cheese on top. Freshly grated parmesan, pecorino Romano, and mozzarella would work well.

Nutrition

Calories: 311kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 43mgPotassium: 991mgFiber: 5gSugar: 2gVitamin A: 16IUVitamin C: 46mgCalcium: 38mgIron: 2mg

Course: Side Dish

Cuisine: American Italian

Author: Chef Billy Parisi