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Italia published by Quadrille. Photograph by Alastair Hendy
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Patate Fritte con Aglio e Rosmarino

Fried Potatoes with Garlic and Rosemary

This simple but effective dish is a typically Italian way of cooking potatoes, making the perfect accompaniment to all kinds of roast meat. The combination of rosemary and garlic give an unmistakably Italian flavour.

Serves 4

500g (1 lb 2 oz) potatoes, peeled weight
8 tbsp olive oil
8 garlic cloves, unpeeled
1 sprig fresh rosemary
Salt and pepper to taste

Cut the potatoes into cubes 1cm, (1/2 inch) square. Heat the olive oil in a large frying pan, and when hot add the potato cubes. Spread them well out over the pan, but do not stir-fry until they form a golden crust. Turn the potatoes over and add the garlic. Fry together to brown on all sides. Halfway through, add the rosemary leaves, salt and pepper. When the potatoes are ready, serve with the garlic. The latter will be soft and delicious, and you could squeeze it out of the skin in your mouth!


This recipe is from:

  • An Invitation to Italian Cooking
  • Back