Roast potatoes with garlic, rosemary and lemon (Patate al forno) from Truly Italian: Quick and Simple Vegetarian Cooking (page 136) by Ursula Ferrigno

  • rosemary
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute other potato varieties for Italian new potatoes.

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute other potato varieties for Italian new potatoes.

  • Yildiz100 on October 09, 2018

    Halved the olive oil (calls for 1/2 cup for 1 kilo potatoes!) Was still loads of oil. I only used the juice of half a lemon because I had an enormous one that was very juicy. Next time I would use the full jumbo extra juicy lemon-love the tanginess. Potatoes were soft at 25 minutes but needed much more time to get golden, more like an hour. Sadly the garlic and rosemary were flavorless by then.

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