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Rosemary and balsamic baked potatoes and pumpkin

  • 20 minutes
  • 1-1¼ hours
  • 6
Rosemary and balsamic baked potatoes and pumpkin

Wonderful in winter served with roast chicken or beef. Have the balsamic on hand at the table to drizzle a little extra over the vegetables.


  • 650-750 grams starchy potatoes
  • 750 grams pumpkin
  • 2 cloves garlic, peeled and sliced
  • 50 grams parmesan cheese, grated
  • 2 tablespoons chopped fresh rosemary
  • ¾-1 cup virgin olive oil
  • 2 tablespoons wuality balsamic vinegar


  1. Peel the potatoes and pumpkin. Discard the pumpkin seeds. Slice the potatoes and pumpkin thinly.
  2. Arrange a layer of potato slices in the base of a large baking dish. Sprinkle over a little of the sliced garlic, parmesan cheese and rosemary. Drizzle liberally with olive oil and season with salt and pepper.
  3. Place a layer of pumpkin slices on top and then another layer of garlic, parmesan cheese, rosemary, oil and seasoning. Repear layers to use all ingredients, finishing with a layer of potatoes topped with cheese, garlic, rosemary and oil.
  4. Bake at 180ºC for 1-1¼ hours or until the vegetables are tender. Drizzle with the balsamic vinegar before serving.

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