Recipe by: Irmelin Mathilde Rohn Amundsen

Source: Irmelin Mathilde Rohn Amundsen

Serves: 4-6


  • 500 g potatoes
  • 2 garlic cloves, minced
  • 3 Tbsp duck fat
  • Few Tbsp rosemary leaves, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste


  • Cut the potatoes into “boats”.
  • Add the minced garlic, duck fat, rosemary, potatoes, salt and pepper to big zip-lock bag. Shake it well.
  • Spread out in these seasoned potatoes ovenproof dish lined with aluminum foil.
  • Cook at 165 C (330 F) for 40 mins.
  • Increase the temperature to 230 C (450 F) and cook for 20 more minutes, flipping the potatoes occasionally.
  • Serve.

Download PDF here: Norwegian Rosemary Oven Potatoes