Roast with potatoes is a truly classic recipe, which in fact was still missing on my blog. In the past I had made other versions, such as the Neapolitan one, or even the typical Anglo-Saxon roast beef, but a good old roast oven, the typical Sunday recipe, of those that were once eaten at the home of the grandmother, still not. So here it is: a tender and juicy scottona roast, absolutely delicious, accompanied by the first new potatoes this year. In short, if you want to try your hand, this is my recipe.

  • Doses for 4 people:
  • 1 kg of Scottona baby walker
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 1 cup of vina
  • 300 gr of new potatoes
  • 1 ladle of broth
  • butter
  • salt
  • pink peppercorns
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 1 hour and 20 min
  • total: 1 hour and 30 min

Method

How to make roast in the oven

First, sauté the garlic, rosemary and peppercorns in a saucepan with the butter.
Add the meat and brown it thoroughly from all sides, so as to seal the juices, then blend with the wine.

Transfer the roast, with all the cooking sauces, to a baking dish suitable for the oven, add the well-washed potatoes (and, if you wish, also peeled), a drizzle of oil, a pinch of salt and add the broth.
Cover with aluminum sealing the edges, then bake for 1 hour at 180 ° C in a pre-heated convection oven.

Once baked, let it rest for at least 10-15 minutes before slicing.

The roast is ready: serve it with its cooking base.

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