Sliced roast potatoes with tomato, oregano and basil (Patate arraganate) from Two Greedy Italians by Antonio Carluccio and Gennaro Contaldo

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

  • joneshayley on May 22, 2017

    Very nice and very easy. Served with just a few slices of prosciutto and extra basil leaves to finish for freshness

  • Breadcrumbs on April 01, 2013

    p. 147 - This is my new favourite potato casserole and I can only imagine how amazing it will be in the summer with garden fresh vegetables and basil. Prep was especially simple as I used my mandoline for all the slicing. Potatoes and red onions are sliced thinly then layered in a casserole that’s been coated w evoo. Layered in this order are: potatoes, dried oregano, salt and pepper, fresh basil leaves, onions, halved cherry tomatoes, a drizzle of oil. Layers are then repeated. I ended up w 3 layers of each. This bakes for 45 mins in a 360F/180°C oven. The aromas are intoxicating. I could have made a meal of this dish without any accompaniments. It really was delicious and different. This was the first dish I’ve made from the book but rest assured, I’ll be spending more time w it now. Photos here: http://chowhound.chow.com/topics/892459#7990526

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