Rösti di Patate Croccante (Italian Style Potato Rösti) Story of the Dish A well made potato rösti should be deeply crisp on the outside, tender in the center and structured enough to cut cleanly into wedges. The technique depends less on ingredients than on controlling moisture. Rösti originated in Switzerland, but clarified butter, extra virgin olive oil and thyme allow this version to sit naturally beside Italian roasted meats, eggs, mushrooms and vegetables. Recipe Informa

Patate Croccanti al Pecorino e Pepe Nero (Italian Pecorino Potatoes) Story of the Dish These potatoes take the flavor logic of cacio e pepe and turn it into a serious side dish, crisp roasted potatoes, Pecorino Romano and freshly cracked black pepper. There is no cream and no heavy cheese sauce. The potatoes are parboiled and roasted until already crisp, then finished with Pecorino and pepper during the final cooking stage. The cheese forms a thin savory crust without burning

Patate Sabbiose al Parmigiano e Rosmarino (Italian Parmesan Potatoes) Story of the Dish Patate sabbiose are roasted potatoes coated in a fine mixture of breadcrumbs, Parmigiano Reggiano, herbs and olive oil. The name comes from their sandy crust, dry, crisp and deeply savory, with a soft potato center underneath. The best result depends on partial precooking. A short parboil hydrates the exterior starch and helps the thin breadcrumb and Parmigiano coating adhere without becom