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Roasties - roasted potatoes "alla Toscana"

Updated: Dec 1, 2023

I'll share not only the basic "alla Toscana" way, but my secrets to have them really perfect with zero effort.


  • Rooster potatoes - as many as you need

  • Dry rosemary - a lot, of course depending on how many potatoes you use (I'd say 1 Tbsp per 500gr potatoes)

  • Fine salt (best if freshly milled)

  • Freshly ground black pepper

  • Extra virgin olive oil

You'll need:

  • A big bowl or a big pot

  • A baking tray


  • Peel the potatoes and cut them into small pieces of roughly 1.5cm. Regardless of their shapes, it's important they are all of a similar size

  • Wash the pieces at least twice in fresh water, draining well each time

  • Put the potatoes into the big bowl or the pot and cover with water (1cm above the top), add 1 tsp of fine salt (any salt will do here) and mix well

  • Cover and let it stand for a minimum of 30 mins and up to 6 hours (which is super handy for dinner parties!)

  • Pre-heat the oven at 200 degrees C (fan)

  • Drain the potatoes well and put them back into the same bowl

  • Add a sprinkle of salt, black pepper, rosemary and olive oil and mix very well

TIP: Don't add too much oil, just enough to coat them evenly

  • There must be enough rosemary and black pepper to be visible all around them after mixing

  • Put the potatoes onto a baking tray in a single layer and drizzle them with any remaining condiment from the bowl

  • Cook for 20-25 mins or until browned enough

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