‘Barefoot Contessa’: Ina Garten’s Tuscan Roasted Potatoes Recipe Includes 1 Ingredient That ‘Makes All the Difference in the World’
Barefoot Contessa star Ina Garten has a variety of takes on the traditional roasted potatoes recipe, but her Tuscan roasted potatoes are quick, easy, and so full of flavor. The potatoes have an additional brightness from one ingredient, in addition to the Tuscan flavors.
Ina Garten’s roasted potatoes recipe involves ‘classic Tuscan flavors’
While demonstrating how to make the Tuscan roasted potatoes recipe on Barefoot Contessa, Garten noted that, when cutting the potatoes, there’s no need to peel them first, which is a definite side dish time saver.
“This recipe is inspired by River Café in London, which is renowned for its Italian food,” she shared about her recipe.
Garten used some other shortcuts in the recipe, such as smashing the garlic clove to remove the peel then placing the whole garlic cloves on the sheet pan of potatoes. Similarly, she did the same with the sprigs of rosemary, placing them on the pan without chopping the herbs first.
“This is going to roast right on the pan with the potatoes,” Garten said while slicing the lemons. “All the sugars in it caramelize and they mix with the potato.”
“These are classic Tuscan flavors,” she noted.
Barefoot Contessa Tuscan roasted potatoes and lemon is so simple to make
The Barefoot Contessa’s Tuscan roasted potatoes recipe is a simple side dish that’s loaded with flavor. After baking the potatoes on her cooking show, Garten noted that “the lemon makes all the difference in the world” for her delicious recipe. (You can find the recipe on The Food Network website.)
- 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced
- 8 large garlic cloves, smashed and peeled
- 2 large or 4 small branches fresh rosemary
- ½ large lemon, cut in half through the stem and thinly sliced crosswise
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- Fleur de sel
Preheat the oven to 375 degrees Fahrenheit. Put the cut potatoes, garlic, rosemary, olive oil, 2 teaspoons of salt, and 1 teaspoon of pepper in a sheet pan and toss to coat everything. Spread the potatoes in one layer before placing in the oven.
Bake the potatoes for 50 to 60 minutes, turning them every 20 minutes. Potatoes should be tender inside and crispy on the outside when done. Discard the rosemary stalks and finish the potatoes by sprinkling them with fleur de sel.
Barefoot Contessa’s garlic roasted potatoes recipe
If you want a more basic roasted potatoes recipe, Garten has one of those, too. The Barefoot Contessa’s garlic roasted potatoes are similar, but omit the rosemary and lemon.
- 3 pounds small red- or white-skinned potatoes (or a mixture)
- ¼ cup good olive oil
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Similar to her Tuscan roasted potatoes, spread the cut potatoes on a baking sheet and toss with oil, salt, pepper, and garlic to coat completely. Bake in a 400 degree Fahrenheit preheated oven for 1 hour, flipping twice while baking. Toss the potatoes with parsley before serving.