Roasted potatoes with Gourmet Olives and Artichokes

Prep time
20 min.



Wash and peel the potatoes, then cut them into large dices.

Boil potato dices in hot water for 5 minutes, then drain water and put potatoes in a bowl.

Season with extra virgin olive oil and salt, and mix them with a spoon. Preheat the oven in 200°C fan mode, taking care to keep the empty pan inside, which will be used for the potatoes. When the oven has reached the temperature, take out the pan and pour a little extra virgin olive oil on the bottom.

Put the potatoes in the oven pan and add rosemary springs and the garlic clove, whole and not peeled.

Cook at 200°C fan mode for 1 hour or until potatoes are crisp and golden. Mix potatoes every 20 minutes for a uniform cooking. When ready, take out your baked potatoes, remove garlic and rosemary, and let them cool.

Take two dishes and, in each of them, lay a portion of Mandorella Gourmet accompanied by baked potatoes.


    • Potatoes 500 g
    • Mandorella Gourmet Artichokes and Olives 2 x 180 g packs
    • Rosemary springs 2
    • Garlic clove 1
    • Extra virgin olive oil q.s.