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Patate arroste all’aglio e rosmarino – Oven roasted potatoes


  • 800 gr potatoes, peeled
  • 4 tablespoons olive oil (extra virgin, preferably Tuscan, ideally Lucca DOP, if possible Fubbiano)
  • 4 garlic cloves, peeled and squashed, preferably new season
  • chopped needles of 2 large sprigs of rosemary
  • corse sea-salt and freshly milled black pepper

Cook the potatoes for 10 minutes in lightly salted water. Drain and let them cool. Cut the potatoes in bite-sized pieces. Preheat the oven to 180°C. Pour the olive oil in an ovenproof dish and put 5 minutes in the oven to heat the olive oil. Put the potatoes, the garlic and the rosemary carefully into the ovendish (hot oil!), and season with lots of sea salt and pepper. Mix thoroughly and put the dish back in the oven for another 30 minutes.

These potatoes go perfectly with roast lamb, kid or a bistecca.

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