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Nonna's Roast Potatoes (Rosemary Roast Potatoes)

I learned many things from my Nonna, but the biggest takeaway was that simple is always best.  When you look at some of the most classic recipes, they always contain minimal ingredients and nothing is too complicated in technique. Another takeaway I learned was that its Nonna’s way or no way! These rosemary roasted potatoes are simple and delicious, the “hardest” part is peeling the potatoes and the patience you have to have when waiting for them to be roasted in the oven. They’re a little bit crispy, but not super crispy like other potato recipes, they’re still soft and have a nice delicate flavour from the rosemary and garlic. 


Recipe by Mark Calaminici | Food Loves Company

Serves 2-4


3 lbs Yukon gold potatoes, peeled and cut into uniform size

Extra virgin olive oil, enough to coat the potatoes

2-3 sprigs of fresh rosemary, roughly chopped, more for garnish

2-3 garlic cloves, smashed with papery outer layer still on

Salt, to taste

Freshly cracked pepper, to taste


1. Preheat oven to 375 degrees

2. Cut your peeled potatoes into small-medium uniform sized chunks, if cut into wedges, Nonna will be happy. Place potatoes in a large bowl and cover with water to help release excess starch. After about 20 minutes, rinse and pat dry.

3. Place potatoes back into bowl and cover with enough extra virgin olive oil to coat the potatoes. Add rosemary, garlic and season with salt and freshly cracked pepper. Keeping the papery layer on the garlic prevents the garlic from burning while leaving you with roasted garlic. Spread the potatoes on a sheet pan and spread out as best as you can. Place in oven and roast for about 90 minutes, removing halfway through to flip, scrape and shake the potatoes. The potatoes are done once you can easily pierce a knife through them. Plate them up and garnish with more rosemary and some flakey salt. You can go against Noanna and garnish with Parmigiano-Reggiano, but that’s up to you.


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