Golden roasted potatoes (Patate arrosto) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 216) by Gabriele Corcos and Debi Mazar

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

Accompaniments: Roast leg of lamb with garlic and rosemary (Cosciotto di agnello arrosto con aglio e rosmarino); Chicken saltimbocca (Saltimbocca di pollo)

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 fleur de sel for Maldon salt.

  • Zosia on February 15, 2018

    These didn't turn out well for me. The potatoes weren't even starting to brown after 15 minutes in the oven so I raised the temperature to 400 for the final 15 minutes. That worked better but the potatoes weren't evenly browned and crisp. I've had more success with less mess using far less oil and a higher temperature from the start.

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