These Italian rosemary potatoes (Palate alla rosmarino) taste great and they go very well with almost any meat based main course. Especially in the Autumn and Winter months, when Secondi typically have more robust flavours.
These Italian style potatoes are one of the easiest Italian side dishes to make. Rosemary and sage are easy to grow in the garden. And they also grow well in pots on your window sill. And they are hardy winter plants, so available all year round. They are also pretty indestructible. So perfect for sautéing with potatoes.
Potatoes and rosemary were made to be served together, and the addition of sage adds another level. Italian rosemary potatoes are very simple to make, you just need to parboil the potatoes, cut them into your preferred size when they are cool, then fry them in olive oil in a heavy pan, adding a good pinch of salt and the herbs half way through cooking.
It’s worth parboiling more potatoes than you need as they will keep for a day or two in the fridge, which means you can pan fry a fresh batch at a moment’s notice.
Left Over Italian Rosemary Potatoes
We dont normally have leftovers of these Italian Rosemary potatoes. But when we do, they are easy to reheat. I either pop them back in a pan. Or give them 30 seconds in the microwave. Either way works well. And perfect for an instant hit of Italian flavours.
Buon appetito! 🇮🇹
More Tuscany Recipes
- Tuscan Wild Boar Ragu – wide egg pasta with slow-cooked wild boar from the Tuscan hill towns.
- Pappa al Pomodoro – ripe tomatoes and stale bread cooked together into a thick soup. A summer classic.
- Crostini Neri – the classic Tuscan chicken liver pate, served on toasted bread before every meal in Florence.
Italian Rosemary Potatoes
Ingredients
- 800 grams potatoes (peeled)
- salt
- 3 tbsp extra virgin olive oil
- 2 sprigs rosemary (leaves picked and finely chopped)
- 4 sage leaves (finely chopped)
Instructions
- Add the whole, peeled potatoes to a large saucepan, fill with water and add bring to the boil. Reduce to a simmer, add 1 – 2 tbsp of salt and simmer gently for 10-15 minutes until the potatoes are cooked through (they are ready when a sharp knife slides easily into the potatoes).
- Drain the potatoes well and when cool, dice the potatoes into 2cm pieces.
- Heat a frying pan until hot, add the oil, then add the potatoes. Sauté the potatoes for 10-15 minutes turning the potatoes every 3-4 minutes.
- Half way through cooking, add the finely chopped herbs, and mix well.
- The potatoes are done when they are browned on all sides.
- Serve straight away.
