These fragrant crunchy potatoes appear on most Italian tables alongside grilled meats and fish, but thanks to the rosemary and garlic they are full of flavour and are just as delicious enjoyed with a green salad or pasta sauce. Don't even think about using dried rosemary - the fresher the better.


  • 4kg potatoes

  • 2tbls fresh rosemary

  • 2tsp paprika

  • 2tsp brown sugar

  • 10tbls olive oil

  • 10 garlic cloves (with the skin on)


  • 1.

    Pre-heat the oven to 190 degrees Celsius/gas mark 5

  • 2.

    Peel and cut the potatoes in half and par boil the potatoes for 10 - 12 minutes, then drain.

  • 3.

    Pour some oil into a baking tray for a shallow fry and heat in the oven till hot.

  • 4.

    With the pestle and mortar crush the rosemary, sugar and paprika together.

  • 5.

    Place in a bowl and add in a few drops of olive oil.

  • 6.

    Add the potatoes to the bowl and using your hands, cover well with the marinade.

  • 7.

    Return the covered potatoes to the baking tray and place the garlic cloves all around them.

  • 8.

    Roast in a pre-heated oven for approx. 40-50 minutes.

  • 9.

    Half way through cooking turn the potatoes.

  • 10.

    Serve and enjoy.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1089kj
  • Fat Total 35g
  • Saturated Fat 5g
  • Protein 20g
  • Carbohydrate 179g
  • Sugar 9g
  • Sodium 63mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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