Italian-style rosemary potatoes with porcini mushrooms — the sort of side dish that elevates a simple grilled steak or roast chicken to a proper dinner. Smashed garlic, fresh rosemary, golden potato slices + the deep umami of porcini. Pairs with anything, vegetarian-friendly.

20 minutes total. Use fresh porcini if you can find them; dried (rehydrated) is the practical alternative + tastes brilliant.

Photo by Georg Regauer on Unsplash

Serves: 4 (as side) · Prep: 5 minutes (+ 30 min if rehydrating dried porcini) · Cook: 20 minutes · Equipment: grill pan or heavy frying pan

Photo: jevgeni mironov / Unsplash

• 1½ cups baby new potatoes (or kipfler / chats)
• 1 cup fresh porcini mushrooms (or 50g dried porcini, rehydrated)
• 2 tbsp olive oil
• 1 clove garlic, roughly chopped
• 2 fresh rosemary sprigs (or 1 tsp dried)
• 1-2 tsp coarse sea salt, crushed
• Black peppercorns, freshly cracked
• Pecorino or parmesan cheese, shaved (to sprinkle)

Optional add-ins: 4 garlic cloves whole + caramelised; balsamic vinegar drizzle; pine nuts; truffle oil drizzle (luxe).

To serve as a side: grilled steak, roast chicken, lamb chops, fish fillets, pork sausages.

To serve as a main (with extras): on top of polenta, with a fried egg, with grilled halloumi, with crusty bread + a green salad.

If using dried porcini: place 50g dried porcini in a heat-proof bowl, cover with boiling water. Soak 30 minutes. Drain (RESERVE the soaking liquid — adds amazing umami to other dishes). Squeeze excess water out + slice.

1. Slice potatoes + porcini. Cut both into 1cm thick slices. Even thickness = even cooking.

2. Pound the rosemary. With the back of a knife or rolling pin, gently pound the rosemary sprigs to release their oils + flavour.

3. Heat the grill pan. Add HALF the oil + chopped garlic. Heat over high.

4. Fry the porcini. Add to the hot pan. Cook over high heat for 5 minutes — until lightly browned + softened. Remove to a plate.

5. Add remaining oil + rosemary to the same pan. Lower to medium heat.

6. Fry the potatoes. Add the potato slices. Cook + turn ONLY ONCE. About 15 minutes total — until golden + crisp on each side, soft in the middle. Resist flipping multiple times — proper crust needs continuous contact with the pan.

7. Return mushrooms. Add the porcini back to the potatoes. Toss gently to combine + heat through.

8. Season. Crushed sea salt + cracked black pepper.

9. Plate up. Scatter cheese shavings over the top. Serve immediately as a side, or as a main with the optional add-ins.

• Fresh porcini are seasonal + rare in Australia — autumn months only, mostly in farmers markets or specialty grocers. Dried (rehydrated) is the standard option here
• Dried porcini source: Italian / European delis, gourmet supermarket sections. 50g packet costs $15-25 + lasts ages
• Soaking liquid is GOLD — strain through a paper towel + use as the most amazing umami stock for risottos, soups, gravies
• Other mushroom variations: wild Swiss browns, baby button, oyster mushrooms, chestnut mushrooms. Each gives a different character. Even regular field mushrooms work in a pinch
• Potato variants: baby chats are softest; kipfler are nuttier; baby new potatoes are most reliable; even thick-cut sweet potato works
• Don't move the potatoes when frying — let the contact-with-pan sear develop
• Camp version: works perfectly on a portable grill pan over coals or butane stove
• Italian variations: add 50g chopped pancetta with the garlic; finish with a drizzle of aged balsamic vinegar; toss in fresh thyme instead of rosemary
• Make it heartier: add fried halloumi cubes for vegetarian protein; add bacon + a fried egg for a brunch dish
• Leftovers are excellent the next morning — pan-warm + crack an egg over the top

One of those Italian sides that elevates a simple meal. Crispy potato + earthy porcini + rosemary perfume + parmesan finish — restaurant-quality with five ingredients + 20 minutes.

The dried porcini are worth the splurge. A 50g packet keeps for years, transforms any dish (risotto, ragu, even scrambled eggs), and the soaking liquid alone is worth the price. One of the great pantry investments.