Antonio Carluccio

Fried Potatoes with Garlic and rosemary

Patae Fritte con Aglio e Rosmarino

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘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.’

Ingredients

  • 500 g (1 lb 2 oz) potatoes, peeled weight
  • 8

Method

Cut the potatoes into cubes 1cm in) 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