Garlic & Rosemary Potatoes


June 10, 2013 by Dewi


These super-easy Italian roast potatoes make a great side dish

You may have read in the about page that I’ve been lucky enough to attend two Italian cookery courses over a weekend at La Cucina Caldesi, the London cooking school ran by the Caldesi family. You’ll see mentions of these courses in various posts as I make things from, or inspired by, that great weekend of cooking. This potato dish was the very first thing we cooked and it’s one of the nicest (and easiest!) recipes I know.

It’s just as much of an assembly job as it is a recipe; you don’t even need to parboil the potatoes! It’s really just a case of chop, mix, oven, eat. I make these often, they go with all sorts of main dishes. Because of the rosemary, I find that these go particularly well with chicken or pork.

Serves 6-8

  • 1.5 kg potatoes, cut into inch-sized cubes
  • 2 onions (red or white, I used one of each here) sliced
  • 3 sprigs rosemary, halved
  • 2 rashers smoked bacon (or pancetta) sliced
  • 4 cloves garlic, skin on, crushed with your palm or knife


  • Place all of the ingredients in a large roasting tray.
  • Drizzle with a generous amount of olive oil, season well with salt and pepper and mix everything up really well.


  • Place in the oven at 200℃/400℉/gas mark 6 for 45 minutes or until the potatoes are golden and crisping up at the edges.



2 thoughts on “Garlic & Rosemary Potatoes

  1. Hoffi’r lluniau sy’n cydfynd hefo’r blogiau Dewi. Artistig iawn!

    Loving the photos that go with the blogs Dewi. Brilliant.

    • Dewi says:

      Diolch James, dwi’n falch dy fod ti’n hoffi’r blog! Digon ar y ffordd hefyd.

      Thanks James, glad you like the blog 🙂 Plenty more to come!

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