Rosemary potatoes

    45 min

    Oven baked small chunks of potato flavoured with olive oil and rosemary. Great accompanient to Italian and French dishes. Works especially well with my Pork saltimbocca.

    Samantha's Supper

    Kent, England, UK
    10 people made this

    Serves: 2 

    • 2 large potatoes, peeled and cut into small chunks
    • large glug olive oil
    • salt and pepper
    • 1 tablespoon rosemary

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Boil or microwave the potatoes until just tender. Drain.
    2. In a bowl combine the potatoes, oil, seasoning and rosemary. Tip on a baking tray.
    3. Bake until fluffy and crispy, about 30 minutes.


    Here's my recipe for Pork saltimbocca.

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    Reviews in English (4)


    The potatoes were crispy on the outside, and fluffy on the inside. The rosemary also gave a bit of flavour to otherwise 'normal' potatoes. Now the whole family wants these every roast!  -  08 Feb 2012


    I used baby potatoes as this was all that I had but I peeled the potatoes and it all still tasted really lovely and I will be making again to show my family how nice it is!  -  27 Sep 2013


    Lovely recipe and easy to do, very tasty!  -  05 Nov 2012