These mouthwatering garlic and rosemary potato slices are so easy to make at home - and make the perfect alternative to roast potatoes.
Garlic and rosemary are a match made in heaven and when they’re combined in this garlic and rosemary potato slices recipe you’ve got a match made in heaven! By keeping the skins on and slicing the potatoes you’ll get a nice mix of sticky and chewy potatoes with all the goodness of the skins. This garlic and rosemary potato slices recipe is also a great way to fill up on carbs if you’re trying to be healthy, as you only need a tablespoon of olive oil or rapeseed oil to make them. If you haven’t tried rapeseed oil before then give it a go, as it’s a great alternative to heavier oils. It’s a similar price to olive oil, it’s made in the UK and is rich in omega 3. These garlic and rosemary potato slices are a delicious addition to weeknight meals – they make a much more tasty version of the usual boiled or steamed baby potatoes or a lump of smooth mash. Or if you’re trying to eat a bit lighter or healthier you could add these to your traditional Sunday roast in place of your usual crispy roasted potatoes. There are so many options with these yummy garlic and rosemary potato slices!
- 500g new potatoes, thickly slicked
- 1 sprig fresh rosemary, chopped
- 2 cloves garlic, crushed
- 1 tbsp olive or rapeseed oil
Preheat the oven to 220°C/425°F/Gas Mark 7.
Put the sliced potatoes in an ovenproof dish. Add the rosemary, garlic, oil, salt and pepper and combine well so all the potatoes are coated.
Bake in the oven for 25-30 minutes until the potatoes are soft and golden.
Top tip for making Garlic and rosemary potato slices
Once cooked, pour over a tin of chopped tomatoes, top with grated cheddar and breadcrumbs and grill for 5 minutes for a quick and easy potato bake.