Italian Roasted Rosemary and Garlic Potatoes
Most people only think of pasta and pizza recipes when it comes to authentic Italian cuisine. I’ll bet that you don’t think of Italians for one of the most delicious and beautiful potato recipes. The Irish and Germans have the edge on delicious potatoes, that’s for sure. But seriously, potatoes are very beloved in Italy too.
I have even read on the web that there are some ‘Italian food experts’ (from outside Italy, and who are neither Italian, nor from Italian descent) who have long tried to figure out just HOW Italians prepare potatoes so deliciously!
My dear friends, you don’t have to look any further. I am sharing my family’s cherished recipe for Italian Roasted Rosemary and Garlic Potatoes that are so super easy to make. And you won’t find this recipe in any Italian cookbook.
Growing up in the very non-Italian, home state of Iowa, my friends would come over to my house and get a strong whiff of my mother’s Roasted Rosemary and Garlic Potatoes, prepared from her family’s recipe brought over from Italy.
“What smells so good?” my friends would ask!
It would always be my mother’s Roasted Rosemary and Garlic Potatoes . . . probably roasting alongside a delicious, succulent pork or beef roast.
When you make this recipe for potatoes, you’ll experience the same amazing and intoxicating aroma in your own kitchen. And I guarantee that anyone who comes anywhere near your house will catch the scent of these potatoes and ask you, “What smells so good?”
With their golden brown color, you’ll feast on these potatoes with your eyes first!
Perfectly browned on the edges, the secret? Only turn them ONCE in the oven, half-way through cooking!
I hope that you enjoy this authentic, classic Italian recipe that not only my ancestors in Modena, Italy prepared, but that my grandparents brought with them to America, that my mother lovingly prepared . . . and that my own family continues to enjoy today!
I am happy to share it with you!
Italian Roasted Rosemary and Garlic Potatoes
- 5 - 6 very large Idaho russet potatoes, peeled
- 4 - 6 Tbsp. olive oil
- 4 very large cloves of garlic, minced (more if you desire)
- 4 Tbsp. fresh-cut rosemary, chopped
- fresh cracked sea salt and black pepper
- Pre-heat oven to 350 degrees F.
- Slice the peeled potatoes lengthwise into thirds.
- Holding the sliced potatoes together, slice horizontally into 1" slices.
- Cut each of these slices of potatoes into 1" cubes.
- In a very large mixing bowl, toss the potato cubes with olive oil to cover completely.
- Add the minced garlic, fresh chopped rosemary, salt and pepper.
- Toss well.
- Place on a baking sheet with 1" sides.
- Bake on the middle rack for 45 minutes.
- With a sharp metal spatula, turn the potatoes over ONCE and once only.
- Turn up the oven heat to 450 degrees F.
- Continue baking on the top rack of the oven for 15 - 30 minutes, keeping a very close eye on the potatoes so that they do not burn, but yet turn a golden-brown color.
- If you are not satisfied with the color of the potatoes at this point, turn the oven onto 'Broil' and bake for another 5 - 10 minutes, once again keeping a very close eye on the potatoes so that they do not burn.
- Enjoy the amazing aroma in your kitchen!
- Enjoy the delicious Italian potatoes!
As much as I know that you’ll love these roasted potatoes with rosemary and garlic, I am also certain that you’d really enjoy this recipe for The Creamiest, Dreamiest Mashed Potatoes!
Or maybe you’d like classic Twice-Baked Potatoes but with a modern twist with the addition of Fontina cheese . . . Mmmm!
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They look very very good Roz and so simple to make.
I guarantee you, Larry . . .these are superb. One of the top 5 recipes from my mother. There’s never any left over!
These potatoes are perfectly browned. Yum!
Gotta have those browned edges on potatoes, huh, Kitty! Thanks for stopping by!
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The more garlic, the better!
I agree, Cindy! Garlic adds so much!
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Not sure I have ever seen a more glorious looking spud my friend cheers to these beauties!
Thanks so much Claudia! Hope you’re doing well!
I bet I’ve smelled these roasting in your family kitchen! These are perfect! My Mr. Meat and Potatoes will love them—and I’d be thrilled to make one of your mom’s recipes! xo
I’m sure that you certainly had to be in my parents’ home when these potatoes would be roasting in the oven since we consumed them on a weekly basis!
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These look absolutely heavenly to me! I could eat potatoes for every meal. It was funny, as I was scrolling through the pictures, I thought I started to smell rosemary, then laughed to myself. Sadly, it was just my imagination. It shows how tantelizing your pictures look! I really want to try this. Thank you so much for sharing your family recipe, Roz!
Yes, it’s amazing what rosemary does to potatoes! I could eat potatoes at every meal too!
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Is there another way to roast potatoes? I certainly don’t think so, Roz. The combination of rosemary wth garlic and a little bit of olive oil was meant for roasting. I know your potatoes were not only delicious but the aroma in your kitchen must have been intoxicating.
Grazie mille, John! This is truly one of my family’s top 5 favorite recipes! We devour them!
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Is there anything better than crispy, roasted potatoes? Nope! They look wonderful and must taste heavenly scented with rosemary and garlic.
Than, you Susan, simplicity in ingredients and preparation are always a great cooking combination!
So true- Roz! It’s amazing about Italy, no matter where you travel to? These roasted potatoes your mom made are staples on the menu in every restaurant in Italy. It happens to be our favorite as well. Italians have wonderful potato recipes and there’s a real history behind them too…..
just one more thing to love Italy even more!
Great minds and cooks think alike, huh? These are classic!
I am ALL for this!
Thanks Sarah! Me too! 🙂
So simple and so flavorful! Thanks for a new way to prepare potatoes.
Actually Lauren, this is a very old recipe that is now being introduced to cooks in the States. Happy to introduce it to you and your family. If you make these potatoes, I hope that you enjoy them!
Rosemary and potatoes are like PB & J to me. So good and the perfect pair. I’ll be putting these #onthemenu next week.
Thank you Christie! How do I follow your #onthemenu? Is it on FB or Instagram?
Have a great spring day!
Sounds like heaven to me. I’ll try them this week with roasted chicken and rosemary from the garden!
Thanks Mindy, you just reminded me that I need to get more rosemary planted ! I had to remove some overgrown, woody stuff from past years and need to get another batch started.
Thank you Sue! Caramelization is a good thing, huh?
how many people does this serve ?