From James Beard Award-nominated cookbook author Michele Scicolone, who brought us New York Times' bestseller The Soprano Family Cookbook, comes The Italian Vegetable Cookbook. No gabagool here, folks. But none needed, either. Italian vegetable preparations are superb on their own, particularly when they're tossed with lemon and baked.
Potatoes, lemon and rosemary bake together, their flavors marrying in this ideal dish to serve with fish. The secret to cooking the potatoes is to spread them out in the pan so that they brown nicely. But watch them carefully, for if your pan is thin, the lemon slices may burn before the potatoes are done. If they darken too quickly, lower the oven temperature by 25 degrees.
- 3 lemons
- 1 1/4 pounds waxy potatoes, such as Yukon Golds, scrubbed and cut into 1/4-inch thick slices
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- freshly ground black pepper
- Preheat the oven to 375°F.
- Oil a 17 x 12 x 1 inch baking sheet.
- Cut one of the lemons in half and squeeze to obtain 2 tablespoons juice.
- Trim the ends off the remaining 2 lemons and cut the lemons into thin, even slices.
- Remove the seeds.
- Scatter the slices over the pan.
- In a large bowl, toss the potatoes with the olive oil, lemon juice, rosemary, salt and pepper to taste.
- Scrape the potatoes onto the pan, spreading them out into a single layer.
- Bake for 25 minutes, or until the potatoes are just beginning to brown.
- Turn the potatoes and lemons and bake for 15 to 20 minutes more, or until browned and crisp. Serve.
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