Roasted Potatoes

Whether it is a simple everyday family dinner or a fancy dinner party with friends, this is an easy way to turn boring potatoes into a fantastic side dish.


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Roasted Potatoes

  • Servings: 4
  • Difficulty: very easy
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  • 500 g of small potatoes
  • 6 cloves of garlic
  • a few rosemary twigs
  • 1/2 of a lemon
  • olive oil
  • sea salt


  1. Wash the unpeeled potatoes, halve larger ones, if necessary. With the palm of your hand or with the blade of a large knife slightly crush the unpeeled garlic cloves. Put potatoes and garlic in a pot, salt generously (unpeeled potatoes need more salt), cover the potatoes with water and boil on medium heat until cooked.

  2. Strain the potatoes and the garlic cloves and place them in a large pan. With a potato masher slightly crush the potatoes. Rinse the rosemary, shake dry, put the twigs in the pan. Drizzle the potatoes with 2 – 3 tbsps of olive oil and fry them until golden brown and crispy; occasionally turn.

  3. Serve the potatoes drizzled with a bit of freshly squeezed lemon juice. Best served with roasted or grilled meats.



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