Roast diced potatoes (Patate arrosto) from Tuscany: The Beautiful Cookbook: Authentic Recipes from the Provinces of Tuscany by Lorenza De'Medici

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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

  • twoyolks on January 07, 2018

    These are soft roast potatoes instead of a crispier variety. They pick up a lot of flavor from the olive oil and just enough from the garlic and rosemary. The best part of these potatoes is that they cook at 350F for 40 minutes which means they can easily share the oven with another dish.

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