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Potatoes with Taleggio and Rosemary
Patate con taleggio e rosmarino

You can vary which herbs and cheese you use in this dish; sage or thyme work well as do Fontina or Provolone.

Serves 4 as a side dish

Cook time: 50 mins


  • 2 tbsp extra virgin olive oil
  • 50g butter
  • 1 medium onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 500g waxy potatoes, sliced into 3mm pieces (new potatoes work well)
  • 2 cloves garlic, finely chopped
  • 2 tbsp rosemary, finely chopped
  • 100g Taleggio cheese, sliced
  • Salt and pepper


  1. Melt the butter with the oil in a shallow pan and add the onions. Fry over a low heat until they are pale and golden.
  2. Add the potatoes, chopped garlic, a little sea salt, some freshly ground black pepper and the rosemary.  Stir so that everything is properly mixed together and the potatoes are coated in the butter and oil.
  3. Cover the pan and leave over a very low heat to cook slowly for between 30-40 minutes, stirring occasionally until the potatoes are cooked through.
  4. Finally add the Taleggio to the top of the potatoes and cover the pan for a couple of minutes, until the cheese has melted.

 Why not have a look at our recipe books & blog

A Delicious Summer that is Just so Italian 

Autumn & Winter Cooking that is Just so Italian

Recipes on our Blog

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