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Potatoes with bone marrow and rosemary

Australian Gourmet Traveller recipe for Potatoes with bone marrow and rosemary

By Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 30 mins cooking
  • Serves 8
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Potatoes with bone marrow and rosemary
This side dish can be cooked in a cast-iron pan right on the grill plate over the fire. The fat from the bone marrow adds lots of flavour to the potatoes as it melts and is absorbed - a bit like cooking potatoes in duck fat, but with marrow instead. Delicious.


  • 8 pieces of bone marrow (about 3cm long) removed from the bone (see note)
  • 3 pieces of bone marrow (about 3cm long) with bone intact (see note)
  • 1 kg royal blue potatoes, scrubbed, diced
  • ¼ cup rosemary sprigs
  • 4 golden shallots, thinly sliced
  • Thinly peeled rind of ½ lemon
  • 1 garlic clove, thinly sliced


  • 1
    Heat half the marrow and all the marrow bones in a large cast-iron frying pan over medium-high heat, add potato and stir occasionally until potatoes are almost tender and starting to turn golden (15-20 minutes). Add remaining marrow, rosemary, shallot, lemon rind and garlic, season to taste, stir occasionally until golden and tender (5-10 minutes), and serve hot.


Ask your butcher to cut the bone marrow for you.
This recipe is from the January 2012 issue of
Drink Suggestion: A pint of hoppy India pale ale. Drink suggestion by Max Allen

  • Author: Lisa Featherby & Alice Storey