Crunchy on the outside, soft inside, Patate alla Ghiotta are a traditional Tuscan side dish that pairs perfectly with any meat or fish. Today they are typically oven roasted, but in the old Tuscan trattorie they were fried in a "ghiotta", a pan used for collecting the fat from rotisserie-cooked chicken!
INSTRUCTIONS - Heat covered, in preheated oven at 375° 10-15 minutes till warm; remove foil and cook another 5 minutes till crispy and hot.
STORAGE - Keeps in the fridge up to 4 days.
INGREDIENTS - Potato, extra virgin olive oil, fresh herbs, garlic, sea salt.