Summary
I learned to make these potatoes, smothered in garlic and rosemary, at Badia a Coltibuono, Lorenza de Medici's picturesque villa and cooking school in Tuscany. Now that people are starting to think about grilling, these tasty roasted potatoes are a superb accompaniment for grilled vegetables, fish, seafood, poultry or meat. I also like to serve them with eggs for brunch.
2 pounds small new potatoesSee the full content of this document
Extract
Introduce Potatoes to Tuscany Tuscan Potatoes
1 tablespoon butter
1 tablespoon extra-virgin olive oil12 ...See the full content of this document
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