Rosemary Potatoes & New Season Porcini


1 1/2 cups new potatoes
1 cup fresh porcini mushrooms or 50 gm dried porcini
2 tbs olive oil
1 clove garlic, roughly chopped
2 fresh rosemary sprigs
1–2 tsp coarse sea salt, crushed Black peppercorns, crushed Pecorino or parmesan cheese, shaved for sprinkling



Cut the potatoes and porcini mushrooms into 1 cm thick slices.

With the back of a knife, pound the rosemary sprigs to release the flavour.

Heat the grill pan and add garlic and half of the oil. Fry the porcini over high heat for 5 minutes. Reserve onto a plate.

Add the remaining oil and rosemary to the heated pan. Fry the potato slices until soft, turning only once. This will take roughly 15 minutes over a medium flame.

Return the mushrooms to the potatoes. Season with sea salt and crushed black peppercorns

Scatter cheese shavings over and serve.

For a stronger flavour, use dried porcini or similar Italian products. Simply re-hydrate by soaking the dried mushrooms in boiling water for 30 minutes.


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