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Oven-Roasted Potatoes with Rosemary and Garlic

Source: Casual Cuisines of the World - Trattoria by Mary Beth Clark
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour 10 Minutes
  Serves 4
All over Italy, trattorias prepare potatoes in this simple manner. For the best flavor, select yellow-fleshed potatoes such as Finnish Yellow or Yukon Gold, or white-fleshed Maine potatoes. Serve the potatoes with Roman roast lamb with rosemary and garlic, grilled veal chops with salad or Cornish hens with roasted vegetables .
1/4 cup extra-virgin olive oil
12 large cloves garlic, lightly crushed
1 1/2 lb yellow-fleshed potatoes, peeled and cut into 1-inch pieces
8 fresh rosemary sprigs, or to taste
salt and freshly ground pepper
Oven-Roasted Potatoes with Rosemary and Garlic Recipe at
Preheat an oven to 425 degrees F.

In a metal baking pan over low heat, warm the olive oil and the garlic until the oil is hot and garlic flavor is released into the oil, 1-2 minutes. Remove from the heat.

Meanwhile, fill a saucepan three-fourths full with water and bring to a boil. Place the potatoes in the boiling water for 10 seconds, then drain and immediately transfer the potatoes to the baking pan holding the garlic and oil, leaving a little water still dripping from the potatoes. (This step helps to prevent the potatoes from breaking during roasting.)

Sprinkle the rosemary sprigs over the potatoes. Toss gently to coat the potatoes and rosemary thoroughly with the oil. Spread the potatoes out in a single layer in the baking pan.

Place the pan in the center of the oven and immediately reduce the heat to 375 degrees F . Roast, stirring 2 or 3 times for even browning, until the potatoes are golden brown with crisp edges and tender when pierced with a fork, about 1 hour. Season to taste with salt and pepper.

TO SERVE: Transfer to a warmed serving dish and serve immediately.

Recipe author: Mary Beth Clark

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 283
Sodium: 13mg
Fiber: 3g
Carbohydrates, Total: 35g
Protein: 4g
% Cal. from Fat: 45%
Fat. Total: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Virginia, WA Reviewed: 11/26/2006
I've made this recipe at least a half dozen times. It is easy, and seems to go with a variety of main course meats. The only changes I make are to use at least 2 lbs. of potatoes, as 1-1/2 lbs. are not sufficient for four people, and I use a bit less oil. I toss the potatoes and rosemary together with the oil in a zip lock bag, using only enough oil to coat the potatoes.
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