Lemon potatoes from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 27, 2015

    p. 243 – This dish held immediate appeal. We love Greek lemony potatoes and were keen to try the author’s Italian version. Unfortunately this one let us down. The dish was simply too lemony and tart for us. I think the lemon should be sliced 1/8” at most vs ¼”. Interestingly they are much thinner in the book’s photo. The dish has potential but as is, I wouldn’t recommend. I may riff on this by adding Parmeasan cheese and reducing the lemon and finishing with a little lemon evoo. Photo here: http://chowhound.chow.com/topics/1019986?commentId=9658728#9658728

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