A classic side dish that is always a hit: baked potatoes are loved by young and old alike and they're perfect with roast veal wrapped in bacon.
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INGREDIENTS |
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Medium-sized potatoes |
1.3 |
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kg |
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Extra-virgin olive oil |
as required |
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Salt |
to taste |
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Pepper |
to taste |
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PREPARATION |
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Peel the potatoes and then cut them in half lengthwise. Bring some salted water to a boil in a saucepan and immerse the potatoes in it for just 2 to 3 minutes. Drain and cut them into evenly-sized pieces and arrange them in a baking pan that has a thin layer of oil on the bottom. |
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Pop the potatoes into a hot oven at 180°C for an hour, periodically checking on their progress and turning them with a wooden spoon. Don't salt them until they have finished baking. |
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CHEF'S NOTE |
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Baking the potatoes together with the roast will give them a much more hearty flavor. |
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For this appetizing menu, brimming with hearty, rustic flavors, we recommend a wine with a pleasant bouquet, slightly sharper flavor and full body, like a fine Rosso Conero. |
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