Crispy potatoes with onions and Parmigiano-Reggiano (Patate raganate) from Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes (page 162) by Katie Parla

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Notes about this recipe

  • lkgrover on November 03, 2025

    Good potato side dish. I made with a mixed package of baby new yellow & red potatoes cut into 2 cm pieces; decreased the roasting time to 45 minutes. Also used a normal yellow onion (instead of Tropea onion, which is unavailable here).

  • HarlanH on December 02, 2021

    the water that's included to boil seems to be excessive, as it was quite liquid-y at the end of cooking. The results were just fine -- I wonder if this requires the Tropea onions called for to be great, as the merely fairly sweet white onions I used weren't that exciting...

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