Perfect for when you need a comforting carb fix
Serves 2
Prep Time
Cook Time
Difficulty Level
Download or Print

These roast potatoes will send you straight to Tuscany, Italy with their delicious char and simple, heady mix of garlic, lemon, capers, rosemary and more.


  • 1.5 kg kipfler potatoes, peeled
  • ¼ cup (60 ml) extra-virgin olive oil
  • 8 cloves garlic, skin-on, bruised
  • 1 tbsp finely grated lemon rind
  • 2 tbsps lemon juice
  • 2 tbsps baby capers
  • ½ cup (90g) pitted green Sicilian olives, chopped coarsely
  • ¼ cup finely chopped rosemary

Preheat oven to 220 C/200 C fan.


Bring a large saucepan of water to the boil over high heat; cook potatoes for 10 mins or until almost cooked through. Drain.


Place potatoes in a large bowl. Using a potato masher, lightly crush potatoes, to break into different sized pieces. Add the oil, garlic, lemon rind and juice, capers, olives and rosemary; toss to coat. Transfer to a large roasting pan.


Roast potatoes for 30 mins or until golden and crisp. Season.

Download or print the recipe