Garlic and Rosemary Roasted Potatoes

Name: Garlic and Rosemary Roasted Potatoes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 8 Maris Piper/King Edwards potato (small-medium; peeled and chopped into 1 inch cubes); 3 tbsp Olive oil; 6 Garlic clove (crushed); 4 sprig Fresh rosemary (leaves picked and finely chopped); 1 pinch Sea salt and black pepper

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Diet: Gluten Free / Low Fat / Vegan

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.

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Ingredients needed
Step by step
Garlic roasted potatoes
What potatoes are best for roasting?
FAQs
Extra tips
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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.

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.

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.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

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