Rosemary garlic potatoes recipe

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These fuss free rosemary garlic potatoes don’t require any par boiling, meaning you can simply peel, chop, and pop them in the oven. The classic flavour combo of rosemary and garlic perfectly will perfectly compliment your roast dinner.

  • healthy
Serves8
SkillEasy
Preparation Time10 mins
Cooking Time45 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories170 Kcal9%
Fat9 g13%

These fuss-free rosemary garlic potatoes don’t require any parboiling, meaning you can simply peel, chop, and pop them in the oven.

The classic flavour combo of rosemary and garlic perfectly complements your roast dinner. If you’re looking for exceptionally flavoursome roast potatoes (opens in new tab), these rosemary garlic potatoes are just spot on. The potatoes in this recipe make a delicious side. Skipping the parboiling step does mean they won’t have quite the same crunch. Perfect for a speedy Sunday lunch or Christmas dinner.

Ingredients

  • 1kg (2lb 4oz) waxy new potatoes (such as Charlotte)
  • 3tbsp chopped fresh rosemary
  • 2tbsp chopped fresh thyme
  • 2 garlic heads, not peeled
  • 100ml (4fl oz) olive oil

WEIGHT CONVERTER

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Method

  1. Preheat oven to 200°C (400°F, gas mark 7). Cut the potatoes in half lengthways and place in a shallow roasting tin. Add the chopped herbs, garlic and olive oil and stir well.
  2. Season generously with salt and freshly ground black pepper and place in the oven. Cook for 45 mins or until crisp and golden brown.

Top tips for making rosemary garlic potatoes

Dried rosemary can be used in place of fresh, though won't pack quite the same punch. Add goose fat to make your potatoes extra crispy – many supermarkets now stock it all year round.

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Roasted sweet potatoes (opens in new tab)

Goose fat roast potatoes (opens in new tab)

Garlic roast potatoes (opens in new tab)


Rosie Hopegood is a former professional chef turned journalist with a passion for veggie food. She spent several years working as a chef aboard superyachts, catering for the culinary demands of the very rich and sometimes famous. She also worked as a private chef in the Swiss Alps, the Scottish Highlands, and the Balearic Islands. Later, she spent five years looking after the food pages at Reach Plc’s magazines. Rosie lives in New York and writes for Al Jazeera, Sunday Telegraph, and The Guardian.