Italian Roast Potatoes with Rosemary & White Wine
Italian roast potatoes with rosemary, garlic and white wine—an easy patate al forno recipe with irresistibly soft, creamy and flavourful results.
Servings: 4
Calories: 385kcal
Ingredients
- 1 kg potatoes (around 2.2lb - skin on or peeled, you decide)
- 8 garlic cloves (skin on, bruised to open slightly)
- 3 sprigs fresh rosemary
- ⅓ cup olive oil
- ½ cup dry white wine
- Salt & pepper
Instructions
- Heat oven to 180ºC/350ºF
- Cut the potatoes into roughly 4cm/1½-inch pieces and add to a shallow roasting tin, in a single layer.
- Add the garlic, rosemary, salt, pepper, olive oil and wine and toss together to coat everything.
- Place in the oven and cook for 25 minutes. Toss and turn the potatoes around to re-coat with the oil in the tin. Add a splash of water to the pan if it dries out (between ¼-½ cup).
- Roast for another 25 minutes until browned.
- Remove from the oven and cover with foil and rest for 5 minutes before serving.
Notes
- I prefer a slightly floury potato that holds its shape, such as Maris Piper (UK), Yukon Gold (US) or Sebago (Australia).
- Keep a little liquid in the tin throughout cooking. If it dries up too quickly, add ¼–½ cup of water.
- No wine? Replace it with chicken or vegetable broth—or simply use water.
- Switch the rosemary for fresh oregano, marjoram, thyme, tarragon or sage. I also love replacing the herbs with 1–2 teaspoons of fennel seeds.
- For extra flavour, add thickly sliced onions, pearl onions or shallots.
- These potatoes are delicious hot, warm or at room temperature.
- Refrigerate leftovers in an airtight container for 2–3 days. Reheat until piping hot in the oven or microwave.
- I don’t recommend freezing them, as the potatoes lose their lovely texture.
Nutrition
Calories: 385kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 18mg | Potassium: 1099mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 51mg | Calcium: 44mg | Iron: 2mg