Roasted potatoes (Patate al forno) from Rome - A Culinary History, Cookbook, and Field Guide to Flavors that Built a City (page 230) by Katie Parla

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

Accompaniments: Veal with tuna sauce (Vitello tonnato); Grilled lamb chops (Abbacchio a scottadito); Roasted pork (Porchetta); Suckling lamb with herbs, anchovies, and vinegar (Abbacchio alla Romana)

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.

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