Baked Rosemary Potatoes

Name: Baked Rosemary Potatoes (Patate al Forno)
Cuisine: Italian
Ingredients: 4 sprigs fresh rosemary; 1.5 kg (3 lb 5 oz) firm potatoes, peeled and cut into thick slices; 2 large onions, sliced; 10 wild garlic leaves, chopped, or 2-3 garlic cloves, chopped (optional); 10 wild garlic leaves, chopped, or 2-3 garlic cloves, chopped (optional); 100 ml (3½ fl oz) extra virgin olive oil; salt and pepper to taste; salt and pepper to taste

Patate al Forno

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

This recipe reminds me of my mother, who used to make it to accompany a variety of meat and fish dishes. If she was in a hurry, the meat might be cooked together with the potatoes to save time (and washing up).

Ingredients

4 sprigs fresh rosemary
1.5 kg (3 lb 5

Europe
Italy
Side dish
Vegan
Gluten-free

Method

Preheat the oven to 200°C/400°F/Gas 6.

Mix the potatoes, onions, garlic (if using) and seasoning to taste in a bowl, then pour over half the olive oil. Coat everything well with the oil. Spread out in a roasting tray, then pour over the rest of the oil and sprinkle with rosemar