I bring you a way to do it roasted potatoes that I love: potatoes confit in oil and butter that we have just finally roasted in the oven. Once roasted, I suggest you enjoy them with a the most intense Italian sauce, Bagna Cauda sauce , typical of Piedmont.
For the potatoes, we will use a good amount of herbs and garlic, so that they come out aromatic.
The bagna cauda sauce, on the other hand, is a sauce based on anchovies and garlic which is very tasty. It is a salty sauce with a lot of flavour. Bagna cauda is typically used as a fondue, to dip all kinds of vegetables and meats (bagna, from "to dip", "to dip").
On this occasion, I suggest using the sauce to accompany the roasted confit potatoes. And bread. Don't forget to have toasted bread on the table!
I leave you the video recipe and below the ingredients and step by step :
Ingredients
For the potatoes:
2 kilos of potatoes
4 or 6 whole garlic cloves
1/2 cup extra virgin olive oil
Salt
75 gr unsalted butter
A few sprigs of fresh rosemary
For the Bagna Tail :
1/2 cup extra virgin olive oil
10 cloves of garlic
20 anchovy fillets preserved in salt (approx. 1 jar of anchovies)
50 gr of butter
Parsley
1 hot pepper (optional)
NOTE: If you want to make more or less sauce, you should know that the proportion of garlic and anchovy fillets in the bagna cauda is more or less double the amount of anchovies than garlic.
Preparation
How to make roasted potatoes
- We clean and cut the potatoes in half.
- We put them in the Le Creuset cocotte , season them with salt and pepper and cover them with a good amount of oil.
- Cut the butter into cubes and add it on top of the potatoes. Add the peeled garlic and a good amount of herbs.
- We put the cocotte on the fire, covered and at low/medium heat. We leave them to cook for about 45-50 minutes, until they look tender.
- Preheat the oven to 180ºC, without air.
- Pour some of the liquid from the cocotte, the oil and butter that has been flavoured during cooking, into a baking tray. Sprinkle salt on the oil and transfer the potatoes to the tray (with the cut side facing down).
- We put the tray in the oven until the potatoes look roasted.
How to make bagna cauda sauce:
- Peel and chop 10 cloves of garlic and put them in a mortar . Start crushing the garlic.
- Under the tap or in a bowl, desalt the 20 or 24 anchovy fillets and dry them with kitchen paper. Cut them and put them in the mortar.
- We crush it together with the garlic until we obtain a more or less homogeneous lumpy mixture.
- Pour the mixture into a cast iron saucepan and add the oil and diced butter. If you wish, you can add the pepper now to give it its flavour.
- We leave it on a low heat until the sauce looks cooked (the anchovies have lost their colour intensity and the garlic is a bit tender). We let it cool down a little.
- We peel and chop the parsley into small pieces and add it to the saucepan. We mix it and the sauce is ready.
Le Creuset Revol cast iron and porcelain saucepan
To serve, since bagna cauda is typically a dipping sauce, you have several options:
- You can also bring a bowl of roasted potatoes and a ladle directly to the table, fondue style, so that diners can dip potatoes or toasted bread in the sauce.
- You can serve a plate for each diner, and use a bowl or glass to serve the sauce, so that each diner can enjoy it individually. To serve it, we have used the No.W collection of porcelain from Revol, which has ideal sizes for this.
Le Creuset Round Cast Iron Cocotte and Revol No.W Saucer and Glass
Comments
María Rosa said:
Me encanta hacer esta receta, de patatas con baña cauda , hoy que nuevamente baja la temperatura haré esta receta .
Muchas gracias por vuestras recetas y presentaciones . Muchas gracias
Liliana Maria said:
Deliciosa la preparación, muchas gracias. Me encanta su página
Alberto Sedler said:
Muchas gracias por los comentarios, por el video ! es una receta muy fácil de preparar y muy sabrosa, especialmente para los descendientes de polacos; a quienes nos gusta muchísimo las patatas!!!
Sonia said:
Aceite, mantequilla añadido aún carbohidrato nada saludable. Para comerlo una vez al año
Maria Teresa Almela Muñoz said:
me ha encantado la receta de as patas, muy curiosa la salsa