Patatine Arrosto

Italian Roast Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

No subject seems to get people quite as excited and opinionated around the Sunday roast as the subject of how to cook the best roast potatoes! Goose fat, duck fat, variety of potato, rolling in flour, parboiling… on and on it goes! This very Italian version is crisp, crunchy, moist on the inside, and deliciously scented by the lemon and rosemary.


  • 6 large or 12 small potatoes, peeled and cut into cherry-sized cubes
  • 8 garlic cloves, unpeeled
  • 1 lemon, cut into 8 pieces
  • juice of ½ lemon
  • 1 to 2 large fresh rosemary sprigs, broken into pieces
  • 8 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper


  1. Drop the cubed potatoes into a bowl of cold water and allow to stand for at least 2 hours. Drain, rinse and dry on a dish towel.
  2. Preheat the oven to 400°F. Place the dry potato cubes in a metal roasting pan and add the garlic cloves, lemon pieces, lemon juice, rosemary, and salt and pepper to taste.
  3. Using your hands, mix everything together, then add the olive oil and mix again.
  4. Season again with salt, then roast in the oven for about 40 to 45 minutes, shaking the pan and turning the potatoes twice as they cook. They should be crisp and golden brown. Serve piping hot.


You can add a handful or two of cherry tomatoes to cook through for the second half of the cooking time, and serve with eggs and a crisp green salad for a very quick supper.