Rosemary Potatoes + Porcini Mushrooms — Italian Side

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. Recipe Card Serves 4–6 Prep 15 min Cook 30 min Method Camp oven Difficulty Easy Best for Camp + home Photo by Georg Regauer on Unsplash Rosemary Potatoes + Porcini Mushrooms 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 Ingredients 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. Method 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. Tips and variations 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 Our take 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. Shop Camp Cooking Gear

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Rosemary Potatoes + Porcini Mushrooms — Italian Side

Posted on April 26, 2026