A simple oven dish with big impact: Rosemary potatoes develop extra flavour in a wood-fired oven and make a wonderful side in the cooler months — or stand alone with a dip. This recipe relies on a few good ingredients and high heat.
Ingredients
- 1 kg potatoes
- 3 garlic cloves
- 60 g extra virgin olive oil
- 100 g pork lard
- 20 g rosemary
- 20 g sage
- Fine salt and black pepper
- 1 pinch wine vinegar (optional)
Preparation and oven
Preheat the wood-fired oven thoroughly. For this recipe, temperatures of about 320–350 °C work well. This can be conveniently achieved using the residual heat after a pizza session. A heavy, ovenproof baking sheet or a cast-iron dish supports even browning.
Note: The original recipe was baked in a Fontana wood-fired oven. Temperatures and times are guidelines and may vary depending on the oven.
Step-by-step preparation
- Wash, peel and cut the potatoes into even pieces (approx. 3–4 cm). Rinse them in a bowl of cold water and dry thoroughly — this helps them get crisp.
- Roughly chop the rosemary and sage; press or roughly crush the garlic.
- Melt the pork lard and mix with the olive oil, herbs, garlic, salt and pepper. Toss the potatoes in this mixture until evenly coated. Place a few whole sprigs of rosemary on top.
- Transfer the potatoes to a preheated sheet or dish and arrange in a single layer if possible.
Baking in the wood-fired oven
At about 320–350 °C, roast for roughly 15 minutes, then turn and bake a further 15 minutes until golden brown and cooked through. Rotate the tray if one side browns more quickly. Finish with a drizzle of wine vinegar if desired and adjust seasoning with salt.
Alternative in a home oven
Preheat the oven to 220 °C (conventional top/bottom heat or fan-assisted). Bake the potatoes for 35–45 minutes, turning once or twice, until crisp on the outside and soft inside. Optionally finish with a little wine vinegar.
Variations and tips
- Without pork lard: the recipe also works with olive oil only; for stronger roast flavours you can alternatively use clarified butter.
- Crispness tip: don’t overcrowd the tray — arrange the potatoes in a single layer. A preheated, thick baking sheet or a cast-iron dish helps form a good crust.
- Mind the wood fire: the flame should not strike the tray directly. If heat is uneven, turn the tray occasionally. Heatproof gloves and appropriate oven tools make handling easier.
- Seasoning: rosemary and sage carry the flavour. Add coarse sea salt at the end if you want extra crunch.
Serving — what goes with it?
Rosemary potatoes are a versatile side for grilled dishes, roasts or fish. They also work as a light main served with herb quark, yoghurt dip or aioli. Serve straight from the oven.
