Recipe: Patate al Rosmarino


Rosemary potatoes from the oven for the autumn season!

Patate al Rosmarino

Ingredients:

1 kg potatoes
3 cloves of garlic
60 g extra virgin olive oil
100 g lard
20 g rosemary
20 g sage
pinch of fine salt and black pepper
pinch of wine vinegar

Preparation:

Wash, peel and cut the potatoes into pieces. Place the potatoes on a baking tray and season with lard, chopped sage and rosemary. Add the crushed garlic and a few sprigs of rosemary, season with salt and pepper. Cook for 15 minutes at 320-350 °C in the Fontana oven, turn and cook for another 15 minutes.

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