Patate al forno, potatoes from the oven, shouldn’t be mistaken for an American “baked” potato. This classic preparation involves peeling and slicing the potatoes, tossing them in a little oil with a bit of rosemary (rosmarino), salt, and often garlic before roasting them in the oven.
Patata cotta al forno con la buccia is a potato cooked in the oven with its skin on. Patate al cartoccio, cotte al forno is a potato wrapped in foil and baked in the oven. Be aware that the potato involved won’t be a russet potato, as we are used to in the US. These forms of baked potato are not commonly found contorni in Italian restaurants.