Patate Arrosto al Rosmarino

The roast potatoes of the Italian Sunday table: waxy potatoes cut into chunks, parboiled, then roasted hard in olive oil with whole garlic cloves and a forest of rosemary until the edges are deep gold and crisp and the whole tray smells of the herb

Origin: Tuscany and Central Italy

From the journey of Rosemary.

Patate arrosto al rosmarino are the everyday roast potatoes of the Italian kitchen, the contorno (side dish) that accompanies the Sunday roast, the grilled meats, and the festive table from Tuscany to Rome. Where the British roast potato is parboiled and roasted in animal fat for maximum crunch, the Italian version is cooked in olive oil and defined above all by rosemary and garlic, the herb left in whole sprigs and the garlic in its skin so that both perfume the oil and crisp at the edges. Italians argue over waxy versus floury potatoes and over whether to parboil at all, but on the rosemary there is no argument: it is the soul of the dish. Simple, fragrant, and endlessly good, they are the most Italian of side dishes.

Ingredients

1.2 kg waxy or all-rounder potatoes, peeled and cut into 4cm chunks
6 tbsp extra virgin olive oil
6 sprigs fresh rosemary, plus 2 tbsp leaves stripped and chopped
6 cloves garlic, unpeeled and lightly crushed
1 tsp flaky sea salt, plus more to finish
0.5 tsp black pepper

Method

Preheat the oven to 200°C (180°C fan / 400°F). Put the potato chunks in a pot of cold salted water, bring to the boil, and parboil for 8 minutes. Drain well and leave to steam-dry in the colander for 5 minutes.
Give the colander a gentle shake to roughen the surfaces of the potatoes slightly; the chuffed-up edges will crisp beautifully.
Pour the olive oil into a large roasting tin and place it in the oven for 5 minutes to heat. Carefully add the potatoes, turning them to coat in the hot oil, and spread them in a single layer.
Roast for 25 minutes, then turn the potatoes, scatter in the whole rosemary sprigs and the crushed garlic cloves, and season with the salt and pepper. Roast for a further 20 to 25 minutes until deep golden and crisp.
Tip onto a warm platter, discard the spent rosemary stalks if you wish, scatter with the chopped fresh rosemary and a little more flaky salt, and serve at once.

Notes

These are the universal Italian roast potatoes, served alongside arista, roast lamb, grilled meats, or a Sunday chicken. For extra crunch, use a floury potato such as Maris Piper and parboil a couple of minutes longer; for a firmer, more Italian texture, use a waxy variety. A scatter of fresh rosemary at the end, in addition to the roasted sprigs, lifts the aroma considerably.

The Gastrographer

Name: Patate Arrosto al Rosmarino
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Tuscany and Central Italy
Ingredients: 1.2 kg waxy or all-rounder potatoes, peeled and cut into 4cm chunks; 6 tbsp extra virgin olive oil; 6 sprigs fresh rosemary, plus 2 tbsp leaves stripped and chopped; 6 cloves garlic, unpeeled and lightly crushed; 1 tsp flaky sea salt, plus more to finish; 0.5 tsp black pepper

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control