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.
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Ingredients needed
- 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.
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
If you’ve tried this roast potato recipe, let us know how you got on in the comments below.
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Recipe
Garlic and Rosemary Roasted Potatoes
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 ground black pepper
Instructions
- Preheat your oven to 180℃/160°C(fan)/350℉/Gas 4.
- Put 8 Maris Piper/King Edwards potato into 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 4 sprig Fresh rosemary, 6 Garlic clove and 1 pinch Sea salt and ground black pepper.
- Pour 3 tablespoon Olive oil into a baking tray and put it in the oven 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.
Recipe 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.
Nutritional Information
The 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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lucy Parissi says
These roasties look lovely and with the rosemary I'd love them with a lamb roast dinner.
Emily says
I don't think there's a better side ever. So simple but my favourite!
Pam Greer says
Rosemary goes so well with potatoes. I love how easy these roasted potatoes are!
Sarah Newman says
Rosemary with potatoes is the best flavor! Love how these look crunchy on the outside and soft on the inside. :)
Caitlyn Erhardt says
I am obsessed with anything involving rosemary! This recipe looks delicious!
Rae says
It seems like I can never make enough potatoes, and I bet these would be eaten quickly too. Crunchy potatoes are the best!
ali randall says
I have fresh rosemary growing in my garden and love adding it to roasted potatoes. It just transforms the dish. Loving this for any additional side dish for dinner.
Lauren Vavala @ DeliciousLittleBites says
I absolutely love the rosemary on potatoes. Garlic makes it even better - delicious!
Maria says
So simple but so good! I'm a huge fan of potatoes, especially when garlic is involved :)
Kelly Anthony says
Rosemary is one of my favorite herbs and paired with garlic I mean you just can't go wrong. Great recipe!
Katie T says
We have lots of rosemary growing in our garden this year too. It’s the only herb that I didn’t manage to kill.
Your potatoes look perfect and would go really well with roast lamb.
Georgie says
My mum always makes the best roast potatoes but I can just never get them as crispy and fluffy as she does.
I am going to try these on Sunday.
Danielle Wolter says
I am just so in love with roasted potatoes. This looks so delicious and i love how simple they are!
Shashi at SavorySpin says
Its hard to not have seconds and thirds of this dish - this is my idea of comfort food! So delicious!
Bintu | Recipes From A Pantry says
These look like the perfect addition to a Sunday roast. I can just imagine the flavours already! They look delicious.