Patate Arroste con Aglio, Aceto e Rosmarino

Roast Potatoes with Vinegar, Garlic and Rosemary

Preparation info

  • 4–6

    people
    • Difficulty

      Easy

Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Badly roasted potatoes – lukewarm, greasy and soggy – are a universal accompaniment to roast or grilled meats in most of the restaurants around Orvieto. This is my tidying up of the local speciality, and I first served it in this precise form to Signor Belcapo at the La Cacciata ‘end-of-week’ dinner. He went mental about them, and his wife Clara and cook Marisa now have to try and cook them the English way -as if any dish involving so many cloves of garlic could ever be seen as English...

Ingredients

    Method