Mariella Barbato Le Patate al Forno is a dish that needs no introduction in Naples. They are not protagonists, but without them, the table would lose its soul. The patate al forno – baked potatoes with rosemary, onion, garlic and white wine – belong to that category of simple and eternal recipes, capable of filling the house with an aroma that announces Sunday, family and warmth.
Golden, fragrant and tender inside, patate al forno are the classic accompaniment to homemade sausages(salsicce al forno) or roast chicken, two dishes very present in Neapolitan homes during family lunches. However, their flavor is so complete that they can be enjoyed on their own, with a little bread to collect the roasted juices.
The humble soul of an eternal dish
Like many Neapolitan recipes, patate al forno is born from the kitchen of the use, from the need to make a lot with little. Potatoes – introduced in southern Italy in the 17th century – became a basic and versatile ingredient in Campania, where the climate and the volcanic soil of Vesuvius give them a unique, slightly sweet and very tasty flavor.
This dish, which seems simple, is actually a perfect example of the balance between time, aroma and texture. In Neapolitan households, every family has its own version: some add cherry tomatoes, others use red wine instead of white, but all share the same philosophy: let the oven work its magic.
Ingredients for 4 persons
- 1 kg of potatoes (preferably yellow, firm)
- 1 large onion
- 2-3 cloves of garlic
- 1 sprig of fresh rosemary
- 100 ml dry white wine
- Extra virgin olive oil
- Salt and pepper to taste
Optional: a little oregano or fresh parsley at the end, to perfume.
Preparation step by step
- Prepare the potatoes
Peel the potatoes and cut them into medium-sized pieces, making sure they are uniform in size so that they cook evenly. Rinse them under cold water to remove excess starch and dry them well with a cloth or paper towel. - Prepare the aromatic base
In a large baking dish, add a good splash of extra virgin olive oil. Add the potatoes, the onion cut into wedges, the whole garlic cloves (with skin if you prefer a milder flavor), and the rosemary. Mix well with your hands so that everything is impregnated with the oil and herbs. - Add the white wine
Pour the white wine over the potatoes. This step is essential: the wine adds aroma and helps the potatoes to be tender on the inside and golden on the outside. Season generously with salt and pepper. - Cooking
Bake at 200 °C for about 50-60 minutes, stirring the potatoes every 20 minutes so that they brown evenly. They are ready when the surface is crispy and the inside is tender. - Serve
Serve the patate al forno piping hot, straight from the pan, with sausages, baked chicken or any roast meat. And if you have some left over… the next day, they will be even tastier.
The Neapolitan touch: wine and simplicity
The secret of Neapolitan patate al forno lies in the combination of white wine and rosemary, which create an irresistible aroma. In some neighborhoods, it is customary to add a little of the roast juice (chicken or pork) at the end of cooking, so that the potatoes absorb all the flavor.
It is a dish that unites the everyday with the festive, the humble with the exquisite.
And the best: its smell. That perfume that escapes from the oven and fills the house with promise. It is the aroma of family meals, of slow Sundays, of chats between laughter and glasses of wine.
More than a garnish
Patate al forno are much more than a side dish. They are a symbol of the Neapolitan spirit: simple, generous, passionate.
There is no table without bread, without wine and without a dish that warms the soul.
And this one, with its rustic flavor and golden texture, does it every time.
With much love,
Your Neapolitan girl!
