Chef vocation

patate parmentier

 Roasted potatoes


Crunchy on the outside and soft on the inside!

 

Ingredients:

3 kg potatoes
Spoonful of extra-virgin olive oil
8 garlic cloves
Rosemary and sage
Smoked oil
Salt and pepper to taste

Procedure:

Peel, wash and cut potatoes into cubes (0.5x0.5 cm). Put them in the dedicated pan (see the recommended accessories), add extra-virgin olive oil and cook according to the dedicated program.

  When the cooking is almost done, add some oil, herbes, and salt.    

misto vapore calore

 

umidità

20 % standard

temperatura

205°C

tempo/sonda

20-24 minutes

ventola

Average speed

 

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