Patate Coraggiose Recipe
Crispy potatoes, arrabbiata sauce, parmigiano, garlic aioli, chives
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Ingredients
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Potatoes
Arrabbiata Sauce
Garlic Aioli
Garnish
Method
Preparing the Potatoes
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Cut the Potatoes
Wash and peel the Russet potatoes. Cut them into wedges or cubes, approximately 1-inch thick.
- 3
Season Potatoes
In a large bowl, toss the potato wedges with olive oil, salt, and black pepper until evenly coated.
- 4
Bake the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet. Bake for 30-35 minutes, turning halfway through, until they are crispy and golden brown.
Making the Arrabbiata Sauce
- 5
- 6
Sauté Garlic
Add minced garlic and crushed red pepper flakes to the oil. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 7
Add Tomatoes
Pour in the canned crushed tomatoes and add salt. Stir and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.
- 8
Finish the Sauce
Stir in the chopped fresh basil just before removing from heat. Set aside.
Preparing the Garlic Aioli
- 9
Combine Ingredients
In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, salt, and black pepper until smooth.
- 10
Chill
Cover the garlic aioli and refrigerate it for at least 15 minutes to let the flavors develop.
Assembling the Dish
- 11
Serve the Potatoes
Once the potatoes are crispy, remove them from the oven and place them on a serving platter.
- 12
- 13
Garnish
Sprinkle the grated Parmigiano-Reggiano cheese and chopped chives over the dish for added flavor and presentation.