Roast potatoes with rosemary, garlic, and lemon (Patate al forno con rosmarino, aglio e limone) from Five Quarters: Recipes and Notes from a Kitchen in Rome (page 269) by Rachel Roddy

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

  • Yildiz100 on December 28, 2019

    Unlike the previous reviewer, I detected almost no flavor from the garlic or the rosemary. Not a repeat for me.

  • a2cook on October 04, 2016

    Another wonderful recipe from Rachel Roddy! This is simple, elegant, and delicious. I didn't think smashing the garlic and adding it whole instead of mincing or crushing it would add much flavor, but I was wrong. The garlic, lemon, and rosemary flavors were perfectly balanced. Love this! A+ recipe!

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