For us, the star of a Sunday roast dinner is the potatoes. Crispy on the outside, fluffy in the middle and with a whole lot of flavour - these Garlic and Rosemary Roasted Potatoes certainly fit the bill. Is your mouth watering yet? If you are looking to add a lot of flavour to your Sunday lunch, without a lot of effort, these Roasted Potatoes are the way to go.
When it comes to a Sunday roast, rosemary is the herb of choice and it pairs perfectly with these small and crispy roasted potatoes. It also grows really well in the garden, so we always have an abundance of it.
We cut these potatoes in to 1 inch pieces, as it allows the outside to get really crispy (which is a must for this recipe) and still keep the insides nice and fluffy, but you could make larger versions of them. No need to peel the potatoes - keep the skin on for extra fibre.
Jump to:
What you will need
- 8 small- medium Maris Piper/King Edwards potatoes, peeled and chopped in to 1 inch cubes
- 3 tablespoon olive oil
- 6 cloves of garlic, crushed
- A pinch of sea salt and black pepper
- 4 rosemary sprigs, leaves picked and finely chopped
Step by step
One: Peel the potatoes and put them in to a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
Two: Meanwhile, combine the rosemary, garlic, salt and pepper.
Three: Pour the oil in to a baking sheet or roasting tin and put it in the oven at 180°C/350°F/Gas 4 for 2-3 minutes to get hot. Add the potatoes to the roasting tin in a single layer with the rosemary/garlic and mix well.
Four: Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.
Garlic roasted potatoes
Garlic and rosemary are a flavour packed match and although you can adjust the amount of garlic used to suit your own tastes, we think that the more garlic the better!
If you are looking to save yourself some time, you could use garlic powder instead. But fresh garlic will give you a lot more flavour and it gets crispy too.
What potatoes are best for roasting?
Seeing as this garlic roasted potato recipe is all about the potatoes, you want to be using the best potatoes for roasting. Basically, you want to go for a floury potato like a Maris Piper or King Edward, as it's the floury edges that go nice and crispy.
FAQs
The secret to really crispy roasted potatoes is not just using the right potatoes, but par-boiling them and then bashing them about in the pan a little before they go in the oven.
We par-boil these little roasted potatoes for about 6-7 minutes (but it would be 10 minutes for larger roasted potatoes) and then once drained, put them back in the pan and shake them round a little to rough the edges up.
Yes, you can start making these roasted potatoes in advance and then pop them in the oven when you are ready to cook them.
If you are going to do this, then once the potatoes have been drained and roughed up a little, toss them with the oil and seasonings and then lay them on a baking tray, cover with cling film or foil and pop in the fridge until you need them.
Yes, these potatoes can be frozen to make your roast dinners a little easier. Once cooked and cooled, place them on a lined baking tray and put the tray in the freezer.
Once the potatoes are frozen, they can be transferred to a freezer bag and then put back in the freezer.
Extra tips
- You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.
- We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.
- Fresh garlic is best, but you could use garlic granules instead.
- You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.
- Use a floury potato like a Maris Piper or King Edward to get a crispy edge.
- To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.
More potato recipes
Do you want to be kept up to date on more delicious posts like this? Please subscribe to the blog mailing list (it takes 30 seconds).
Click here to sign up.
If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below - we love hearing from you! Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.
DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Garlic and Rosemary Roasted Potatoes
Ingredients
- 8 small-medium Maris Piper/King Edwards potatoes, peeled and chopped in to 1 inch cubes
- 3 tablespoon Olive oil
- 6 Garlic cloves, crushed
- 4 Rosemary sprigs, leaves picked and finely chopped
- 1 pinch Sea salt and black pepper
Instructions
- Put the potatoes in to a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
- Meanwhile, combine the rosemary, garlic, salt and pepper
- Pour the oil in to a baking tray and put it in the oven at 180°C for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.
- Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.
Notes
- You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.
- We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.
- Fresh garlic is best, but you could use garlic granules instead.
- You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.
- Use a floury potato like a Maris Piper or King Edward to get a crispy edge.
- To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.
Cookilicious
just looking at it is making my mouth water! Such a great side dish for the holidays!
Beth
Recommend adding garlic and rosemary just 20 minutes before the end or it will burn.
Dannii
We didn't find that, as you can see from our photos. However, every oven cooks differently.
Claudia Lamascolo
we surely eat a lot of potatoes here my husband would love the way you made these with rosemary, it gives them such a great flavor
Ellen
I have a plethora of rosemary in my garden. A great way to use some of it up!
Shashi at Savory Spin
I simply adore the combination of garlic and rosemary with potatoes! This sounds like a delicious holiday side!
Danielle Wolter
I just love a simple roasted potato. Crisp on the outside, fluffy on the inside - yum!!
Courtney
I usually roast my potatoes straight from raw. I like your idea of parboiling them first and that this can be done ahead of time to save time. I'm going to try this next time I roast potatoes.
Sally
How perfect for the holidays, and garlic and rosemary are my favorites with roasted potatoes!
Julia
I had no idea you can freeze cooked potatoes. Thanks for the tip!
Karen @ Seasonal Cravings
Such a simple yet delicious side dish for busy weeknights. I make potatoes all the time but haven't tried these spices out on my kids. I love that you can freeze these to eat later in the week!
Jacqueline Debono
I LOVE roast potatoes with garlic and rosemary and also have a wonderful big rosemary bush in my garden! I tend to leave the garlic cloves whole and unpeeled as I don't parboil the potatoes first. Have to try it your way. Mine takes ages!!
Mary Bostow
Mmmm what a wonderful potato. Wow, I want to eat it every day! I'm sure this is very tasty. This is a great recipe for me.