• Recipe by Jamie Oliver

    I created this recipe when I got together with some Fifteen students. We all make suggestions and find ourselves making up a dish as we go along. In this case, I wanted to make a flat bread using potatoes.

    Someone suggested we put the potatoes into the dough then someone else decided to bash up some rosemary and garlic with oil to toss in. Then I thought of adding some anchovies and lemon zest and splitting the  dough into little rustic pieces. We got very excited and when the bread came out I wanted to call this potato dollop, but I seemed to be the only one…

    You’ll need basic bread for this. Recipe here

    Potato and rosemary bread

    Serves: Makes 12 small rolls
    Cooking Time: 40 mins + extra for rising


    • 2 garlic cloves
    • 4 rosemary sprigs, leaves picked and roughly chopped
    • 4 anchovy fillets
    • olive oil
    • zest and juice of 1 small lemon
    • 700g potatoes, boiled and roughly broken up
    • 1 x basic bread dough recipe, made up to the end of step 2



    Heat your oven to 200ºC. Crush the garlic cloves with a little sea salt and the rosemary leaves in a pestle and mortar. Pound in the anchovies, stir in a few tablespoons of olive oil and add a few pinches of black pepper. Scrape the mixture into a bowl, add the cooked potatoes and toss them in it.


    Place the dough on a clean work surface and flatten it out roughly with the palm of your hand. Sprinkle the dressed potatoes over the dough, fold the dough over and then knead it to mix the potatoes in.


    Tear off small bits of the potato dough and shape it into little rolls. Place on a lightly oiled baking tray or blini pans, leave somewhere warm to rise for about 20 minutes, then drizzle with a little more olive oil and bake until cooked and golden brown, about 15 – 20 minutes.