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    Hungry Healthy Happy » Recipes » Potatoes

    Garlic and Rosemary Roasted Potatoes

    Published: Oct 10, 2018 · Modified: Feb 18, 2021 by Dannii · This post may contain affiliate links · 33 Comments

    1315 shares
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    Jump to Recipe
    Diet: Gluten Free / Low Fat / Vegan
    A tin of roasted potatoes with a text title overlay.
    Garlic and Rosemary Roasted Potatoes with a text title overlay.

    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.

    A roasting tin containing Roasted Potatoes.

    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:
    • Ingredients needed
    • Step by step
    • Garlic roasted potatoes
    • What potatoes are best for roasting?
    • FAQs
    • Extra tips
    • More potato recipes
    • Recipe
    • Feedback

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • 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

    A full ingredients list with measurements is in the recipe card below.

    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.

    A saucepan containing chopped potatoes.

    Two: Meanwhile, combine the rosemary, garlic, salt and pepper.

    A plate with chopped rosemary, crushed garlic, salt and pepper combined on it.

    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.

    A roasting tin with the par-boiled potatoes and herbs in it.

    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.

    Roasted potato chunks covered in herbs and spices.

    FAQs

    How to get crispy roast potatoes?

    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.

    Can you make roast potatoes in advance?

    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.

    Can you freeze roast potatoes?

    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.

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    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

    • Air Fryer Potato Slices
    • Tuna Stuffed Baked Potato
    • 10 Healthy Baked Potato Toppings
    • Paprika Chips

    If you’ve tried this roast potato recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A roasting tin containing cubes of roasted potato.

    Garlic and Rosemary Roasted Potatoes

    If you are looking to add a lot of flavour to your Sunday lunch, without a lot of effort, these Rosemary Roasted Potatoes are the way to go.
    A circular logo saying GF.
    Gluten Free
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant in a pot.
    Vegan
    4.95 from 35 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Side Dish
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 169kcal
    Prevent your screen from going dark

    Ingredients

    • 8 Maris Piper/King Edwards potato - small-medium; peeled and chopped into 1 inch cubes
    • 3 tablespoon Olive oil
    • 6 Garlic clove - crushed
    • 4 sprig Fresh rosemary - 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.

    Nutritional Information

    Serving: 1portion | Calories: 169kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 826mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 49.5mg | Calcium: 40mg | Iron: 1.6mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Cookilicious

      October 19, 2018 at 5:10 pm

      just looking at it is making my mouth water! Such a great side dish for the holidays!

      Reply
      • Beth

        September 06, 2021 at 2:10 pm

        Recommend adding garlic and rosemary just 20 minutes before the end or it will burn.

        Reply
        • Dannii

          September 06, 2021 at 8:14 pm

          We didn't find that, as you can see from our photos. However, every oven cooks differently.

          Reply
    2. Claudia Lamascolo

      October 17, 2018 at 12:09 pm

      5 stars
      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

      Reply
    3. Ellen

      October 17, 2018 at 11:21 am

      I have a plethora of rosemary in my garden. A great way to use some of it up!

      Reply
    4. Shashi at Savory Spin

      October 17, 2018 at 11:13 am

      5 stars
      I simply adore the combination of garlic and rosemary with potatoes! This sounds like a delicious holiday side!

      Reply
    5. Danielle Wolter

      October 17, 2018 at 11:00 am

      5 stars
      I just love a simple roasted potato. Crisp on the outside, fluffy on the inside - yum!!

      Reply
    6. Courtney

      October 13, 2018 at 5:26 pm

      5 stars
      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.

      Reply
    7. Sally

      October 13, 2018 at 3:39 pm

      5 stars
      How perfect for the holidays, and garlic and rosemary are my favorites with roasted potatoes!

      Reply
    8. Julia

      October 13, 2018 at 1:58 pm

      5 stars
      I had no idea you can freeze cooked potatoes. Thanks for the tip!

      Reply
    9. Karen @ Seasonal Cravings

      October 13, 2018 at 11:39 am

      5 stars
      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!

      Reply
    10. Jacqueline Debono

      October 13, 2018 at 10:55 am

      5 stars
      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!!

      Reply
    11. Mary Bostow

      October 13, 2018 at 10:42 am

      5 stars
      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.

      Reply
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