Crispy on the outside, tender on the inside, these Italian Rosemary Potatoes (Patate al Rosmarino) are a simple, rustic side dish bursting with fresh herbs and savory flavor—perfect for weeknight dinners or elegant gatherings.
Let’s Eat, Friends!
In Aunt Rosa’s kitchen, olive oil is more than an ingredient — it’s a way of life. She drizzles it over everything from crusty bread to sizzling pans of potatoes, humming softly as the scent of garlic and rosemary filled the air. These Patate al Rosmarino (Italian Rosemary Potatoes) is one of her favorite side dishes — simple, rustic, and full of flavor.
And guess what? It happens to be one of my favorites, too! I paired it with my Rosemary Focaccia and had an absolute feast!
Today, I’m bringing that same tradition to your table. Golden, crispy potatoes meet fragrant rosemary and garlic in this easy, oven-roasted dish. It’s the perfect companion to Rosemary Garlic Focaccia — or just about any Italian meal.
At a Glance
Skill Level: Easy
Flavor Profile: Savory, aromatic, and comforting
Options Included: Add onions or cherry tomatoes for variety
Best For: Pairing with focaccia, grilled meats, or Sunday dinner
Ingredients for Italian Rosemary Potatoes
You only need a handful of pantry staples to make these beautiful potatoes. See the printable recipe card at the bottom but here’s a peek at what you’ll need.
- 2 lbs potatoes (Yukon Golds or russets), peeled and cubed
- 3 tablespoons olive oil (extra-virgin for authentic flavor)
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon dried (or fresh) rosemary (crush lightly between fingers to release flavor)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: chopped parsley or grated Parmesan for garnish
Instructions
Preheat your oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
Parboil your potatoes:
Bring a large pot of salted water to a boil. Add potatoes and cook for about 5 minutes — just long enough to soften the outer layer. Drain well and let steam off.
Season:
In a large bowl, toss the potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
Roast:
Spread the potatoes in a single layer on your baking sheet. Don’t crowd them — the air circulation helps them crisp up. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Finish and serve:
Remove from oven and toss gently. Sprinkle with parsley or Parmesan, if desired. Serve hot with your freshly baked focaccia and a drizzle of olive oil.
How to Serve
Serve these warm alongside my Rosemary Garlic Focaccia, a crisp green salad, and maybe even a little bowl of marinara or aioli for dipping. For a heartier meal, they’re divine with roasted chicken, grilled sausage, or pan-seared fish.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet or air fryer to bring back that crispy edge.
Variations
- Patate e Cipolle: Add thinly sliced onions before roasting.
- Patate al Pomodoro: Toss in cherry tomatoes halfway through baking.
- Patate al Formaggio: Sprinkle Parmesan or Pecorino over the hot potatoes just before serving.
A Note from the Storybook Kitchen
There’s something deeply comforting about a dish this simple. Potatoes, rosemary, garlic, olive oil — these are the flavors of home, the kind Aunt Rosa would say “don’t need fixing.” Serve them with love, and your kitchen will smell like Italy itself.
Other Italian Favorites from Storybook Kitchen
If you love all-things-Italian you’re gonna flip over these delicious dishes.
- Rosemary Garlic Focaccia
- Tuscan Roasted Chicken and Veggies
- Rustic Italian Beef Stew
- Traditional Sunday Gravy
Thanks for stopping by! Before you head off, why not pin some photos to your Pinterest boards?
Italian Rosemary Potatoes
Crispy on the outside, tender on the inside, these Italian Rosemary Potatoes (Patate al Rosmarino) are a simple, rustic side dish bursting with fresh herbs and savory flavor—perfect for weeknight dinners or elegant gatherings.
Ingredients
- 2 lbs potatoes (Yukon Golds or russets), peeled and cubed
- 3 tablespoons olive oil (extra-virgin for authentic flavor)
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon dried (or fresh) rosemary (crush lightly between fingers to release flavor)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Optional: chopped parsley or grated Parmesan for garnish
Instructions
Preheat your oven: Set to 425°F (220°C) and line a baking sheet with parchment paper.
Parboil your potatoes:
Bring a large pot of salted water to a boil. Add potatoes and cook for about 5 minutes — just long enough to soften the outer layer. Drain well and let steam off.
Season:
In a large bowl, toss the potatoes with olive oil, garlic, rosemary, salt, and pepper until evenly coated.
Roast:
Spread the potatoes in a single layer on your baking sheet. Don’t crowd them — the air circulation helps them crisp up. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Finish and serve:
Remove from oven and toss gently. Sprinkle with parsley or Parmesan, if desired. Serve hot with your freshly baked focaccia and a drizzle of olive oil.
