Potatoes and Onions (Patate E Cipolle)
photo by Baby Kato
- Ready In:
- Peel the onions and potatoes, wash and cut into thick slices. In an ovenproof dish, alternately layer potatoes and onions and season with the oil, rosemary and salt.
- Bake in the oven at 180°C for thirty minutes or until crispy and golden brown. Remove from the oven and serve warm.
Questions & Replies
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Fantastic potato recipe! The fresh rosemary smell permeated the entire house and everyone kept saying 'it smells so good!' I chunked my potatoes and roasted them for about an hour, the first 30 minutes at 375 and then another 25 minutes or so at 400 - that way they browned nicely! I added fresh ground pepper and Hungarian paprika (for color) too. Made for ZWT5.
Sometimes simple dishes are the best and this is a case in point. Delicious! I reduced the recipe somewhat which is so easy to do when the ratio of potatoes to onions by weight is simply 1 to1. The only other change was that I had to dice the onions since one of my diners can't eat food that's in any way stringy as sliced onions would be. If that diner wasn't there I would have sliced the onions as directed. Thanks for sharing.
Yummy! This recipe is similar to an American fried potato that DH loves! I really enjoyed the addition of the rosemary - although I did use dried... Forgot to pick up fresh... These cooked up just beautifully in about the same time as my pork chops! Thanks Lori! Wonderful! Made for KK Chef's Pick Tag