Potato and Rosemary Pizza
The starchy blandness of potato becomes a perfect canvas for the piney, camphoraceous essential oils of rosemary, while the potato absorbs surrounding flavors and adds a satisfying, creamy bite.
Potato and rosemary is a beloved Roman-style pizza topping that proves carbs on carbs is a brilliant idea. Paper-thin potato slices layered on the dough become crispy at the edges and creamy in the center, while fresh rosemary needles release their fragrant oils as they bake. This minimalist combination, finished with flaky sea salt and good olive oil, is a masterclass in how simplicity can produce extraordinary results.
How they taste together
Best Sauces for This Pairing
Pizzas with This Combo
Potato Rosemary Pancetta
White Garlic-Parmesan Cream Sauce
“Paper-thin potatoes, crispy pancetta, and woodsy rosemary on a creamy white base.”
Pesto Potato Rosemary
Classic Basil Pesto
“A garden-fresh, comforting creation that pairs Pesto Basil sauce with Potato, Rosemary, Parmesan, and Roasted Garlic. Best enjoyed during cozy fall nights.”
Truffle Potato & Pancetta
Truffle Cream Sauce
“Layered with Potato, Pancetta, Rosemary, and Parmesan atop Truffle Cream sauce, this refined pie delivers hearty satisfaction for fireside dining.”
Frequently Asked Questions
What type of potato works best on pizza?
Yukon Gold potatoes are ideal for their creamy texture and buttery flavor. Slice them as thinly as possible, ideally with a mandoline, to ensure they cook through on the pizza.
Do I need to par-cook the potatoes first?
If sliced paper-thin, potatoes will cook directly on the pizza. For thicker slices, briefly par-boil or microwave them for a minute to ensure they become tender during baking.