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Nutrition Facts
Serving Size 1 (500g) Recipe makes 4 servings
Calories 297
Calories from Fat 3		(1%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 22mg		0%
Potassium 1412mg		40%
Total Carbohydrate 68.9g		22%
	Dietary Fiber 9.0g	35%
	Sugars 12.6g
Protein 7.3g		14%
detailed view... how is this calculated?

Potatoes and Onions (Patate E Cipolle)

Recipe #135341 | 50 min | 20 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Lauralie41
Aug 29, 2005

The Art of Cookery website is where this recipe was found. Along with the recipe this tip was included: This dish is really rather filling in itself. Never serve it after an onion soup, for example, or with a substantial main course such as peppery stew or T-bone steak. In the winter-time you could even serve it as a first course. Another great recipe that will be included in the Zaar World Tour 2005.

SERVES 4 -6 (change servings and units)

Ingredients

1 kg potato
1 kg onion
extra-virgin olive oil, to taste
fresh rosemary, to taste
salt, to taste

Directions

1
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.
2
Bake in the oven at 180°C for thirty minutes or until crispy and golden brown. Remove from the oven and serve warm.

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Featured Reviews for This Recipe

From: Chocolatl

On Nov 8, 2009

These are really good, but they definitely need more cooking time. This is a very nice accompaniment to a roast.

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From: CoffeeB

On Nov 8, 2009

Wow are these good and so so simple. The flavor is astounding. I didn't have fresh rosemary and so did sprinlings of dried. I did mine in an 8x8 inch baking dish and it took about an hour. What a great find Laurie Made for KK's Chef's Pick.

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From: justcallmetoni

On Sep 1, 2005

The bugs got to my rosemary so I had to make this with the home dried variety. The flavors were just wonderful. I used about 1 tablespoon of oil dizzled between the layers of potatoes and onion and found it got a tad dry towards the end. Rather than add more oil, I just added a tablespoon of water which did the trick. The onion carmelized and the potatoes were tender with crispy brown edges. Sometimes the best recipes are just so for their wonderful simplicity in preparation and flavors. This certainly is one of those dishes.

3 people found this review helpful

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From: JustJanS

On Sep 19, 2005

We really enjoyed this, adding chopped garlic to the middle layer and cracked black pepper to all. I found it took more like an hour to cook at the heat given. I will make it again, because it is so simple and such a nice change from creamy scalloped potatoes.

2 people found this review helpful

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