Rosemary Potatoes, Italian Style

Kathie Carr


Another great recipe from my Italian mother-in-law.


★★★★★ 3 votes

5 Min
25 Min


  • 12
    small new potatoes
  • 2-3
    sprigs fresh rosemary
  • 1/3 c
    good olive oil
  • ·
    a bit more rosemary optional garnish
  • 1 tsp
    large crystal table salt, optional garnish

How to Make Rosemary Potatoes, Italian Style


  1. Wash well, but do not peel the potatoes. Halve or quarter length-wise.

    If only larger potatoes are available, cut into wedges. The pieces should be 1 to 1 1/4 inch thick. They should be uniform in size so the pieces cook evenly.
  2. Heat the oil over medium heat in a large skillet. Place the potatoes, cut side down in the pan, cover, and cook on medium-low heat for 15 minutes. As each side becomes browned, turn the potatoes so all sides become brown and crusty. Add the rosemary. Potatoes are done when all sides are browned and the insides are soft, another 15-20 minutes after adding rosemay. Serve immediately.
  3. Garnish with a little more fresh rosemary and salt, if desired.

Printable Recipe Card

About Rosemary Potatoes, Italian Style

Course/Dish: Potatoes

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