Roast potatoes with rosemary and garlic
Crisp outside and soft inside: the best-loved home side dish, with the tricks to keep them from going soft or burning the rosemary.
- Preparation
- 15 min
- Cooking
- 45 min
- Yield
- Serves 4
- Course
- Side dish
23 October 2026
Roast potatoes go with Sunday roasts all over Italy. They look easy, but to make them really crisp you need three things: well-dried potatoes, enough oil and salt only at the end.
Ingredients for 4
- 1 kg yellow-fleshed potatoes
- 4 tablespoons IL CONTE Blend
- 2 sprigs of rosemary
- 3 unpeeled garlic cloves
- Salt and pepper
Method
- Heat the oven to 200 °C (conventional) and put the empty tray in to heat.
- Peel the potatoes and cut them into pieces of about 3 cm. For a more golden crust, parboil them for 3 minutes in salted water, drain and let them dry for a few minutes: optional, but it makes a difference.
- Toss the potatoes with the oil, spread them on the hot tray in a single layer without crowding, and roast.
- After 25 minutes turn them, add the crushed unpeeled garlic and the rosemary needles: added halfway they do not burn.
- Roast for another 15–20 minutes, until golden and crisp. Only now season with salt and pepper, toss and serve.
The right oil
For the oven use the Blend, which handles high temperatures well and gives the potatoes a fruity aroma. For everyday cooking the 5 litre tin has the best price per litre.
