Baked potato with olive oil

Summary of the Best Ways to Prepare Potatoes with Olive Oil

The potato is a fundamental element in global gastronomy, standing out as the preferred side dish for meat and fish. However, its culinary success largely depends on its preparation. Olive oil, especially Extra Virgin Olive Oil (EVOO), is the indispensable ally to enhance both flavor and texture, thanks to its ability to withstand high temperatures and provide unique nuances.

1. French Fries: The Infallible Classic

To achieve perfect French fries, the secret lies in the quality of the raw material. It is vital to use Extra Virgin Olive Oil, as it is the most stable fat when facing intense heat. The key steps include:

• Proper Cut: Hand-cut the potatoes into sticks or cubes, ensuring they are not too thin.
• Starch Removal: Submerge them in cold water and, crucially, dry them thoroughly before adding them to the oil to prevent water from degrading the fat.
• Final Touch: Drain on absorbent paper and season with salt, spices, or fresh herbs.

2. Oven-Roasted Potatoes: Texture and Health

The oven offers a versatile alternative that allows for a play between crunchy textures and tender centers. The recommended technique involves washing the pieces well and cutting them in half. For optimal cooking, you can make longitudinal cuts (grid-like) on the surface without reaching the base; this allows the generous drizzle of olive oil and seasonings to penetrate deeply.

They can be enriched with minced garlic, julienned onion, rosemary, or thyme. A creative variation is using a mandoline to arrange thin slices in a spiral shape, achieving a visually attractive and extremely crunchy result, ideal for special occasions.

3. Sautéed Potatoes: The Double Cooking Method

This technique seeks a balance between internal softness and a golden outer crust. The process requires two stages:

• First Phase: The potatoes are softened by boiling or through a gentle “confit” in oil at a low temperature.
• Second Phase: They are finished in a pan over high heat with a small amount of olive oil to sear them.

It is preferable to cut them into medium-thick slices and finish them with parsley, chives, or paprika to enhance their aromatic profile.

4. Potato Rosti: The Swiss Delight

Finally, the Rosti is presented as an option that works as both a side dish and a main course. It is made by grating raw potatoes and mixing them with grated onion, salt, pepper, and parsley. This mixture is formed into small pancakes that are browned in a pan with very hot oil (or baked while well-soaked in oil). The result is delicious potato “pancakes” that can be accompanied by sauces like crème fraîche or homemade mayonnaise.

In conclusion, using a high-quality olive oil is not just a matter of health, but the definitive technique to transform a humble ingredient into a gourmet accompaniment.