TABELIAAUTHENTIC RECIPE
Patate al RosmarinoRosemary Roast Potatoes
A classic Tuscan side dish of potatoes roasted at high heat with rosemary and garlic. Removing moisture thoroughly is the key to a crisp exterior and fluffy center.
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Ingredients (4 servings)
- Potatoes (May Queen recommended)800 g
- Fresh rosemary3 sprigs
- Garlic4 cloves
- Extra virgin olive oil4 tbsp
- Salt1 tsp
- Coarsely ground black pepper1 pinch
Method
Preparation
Dice the potatoes
- 1 Preheat the oven to 220°C, or 200°C fan.
- 2 Peel the potatoes and cut into 3–4 cm cubes.
Rinse off the starch
- 1 Soak the cut potatoes in cold water for 10 minutes to wash off the starch.
- 2 Drain in a colander and dry thoroughly with paper towels.
- 3 Residual moisture will steam the potatoes rather than make them crisp.
Seasoning
Season and arrange
- 1 Arrange the potatoes on a baking tray and coat all over with extra virgin olive oil, salt and black pepper.
- 2 Add the garlic, crushed with its skin on, and the rosemary.
- 3 Keep the potatoes in a single layer without overlapping.
Roasting
Roast until crisp
- 1 Roast at 220°C for 20 minutes, then turn all the potatoes over.
- 2 Roast for another 20–25 minutes until golden brown and crisp.
Finishing
Serve freshly roasted
- 1 Remove from the tray and serve hot.
- 2 You can eat the garlic or remove its skin.
About this dish
In the hills of Tuscany, rosemary grows naturally in olive groves and household gardens. Patate al rosmarino is a homely contorno that transfers this fragrance to potatoes and has long accompanied roast meats and grilled dishes.
Potatoes arrived in Italy relatively late, but are now deeply rooted in home cooking throughout the country. In Tuscany, combining them with the local aromas of olive oil, garlic and rosemary established them as a rustic side dish.
They remain common in homes, trattorias and restaurants. More than a special-occasion dish, they are a dependable accompaniment to meat and an indispensable part of Tuscan meals.
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