Recipe by:  Daniela Romão

Source:  Family Recipe

Serves:  4-6



  • 900 g large new potatoes, skins on
  • 1-2 cloves garlic, finely chopped
  • 2 Tbsp fresh rosemary leaves, finely chopped
  • 2 Tbsp olive oil salt and freshly milled black pepper


Preheat oven to 180 C (356 F).

  • Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through.
  • Wash the potatoes but don’t scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm).
  • Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate. Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil.
  • Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go.
  • Return the tin to the oven and roast for 30-40 mins or until the potatoes are golden brown and crisp.
  • Season with salt and pepper before serving.

Download PDF here:  Portuguese Oven-Roasted Potatoes with Garlic and Rosemary Daniela Romão