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Rosemary & Garlic Roast Potatoes

Perfectly crisp on the outside and fluffy within, these Rosemary & Garlic Roast Potatoes are absolutely amazing. The garlic and rosemary elevate these roasties so you'll have people requesting them with all meals - not just roast dinners!

Course Side Dish
Cuisine British
Keyword Garlic, Rosemary, Potatoes
Prep Time 10 minutes
Cook Time 1 hour 7 minutes
Total Time 1 hour 17 minutes
Servings 6
Author Curly

Ingredients

  • 1.5 kg potatoes
  • 4 tbsp sunflower oil
  • 2 tsp sea salt
  • 4 sprigs fresh rosemary
  • 6 cloves garlic unpeeled

Instructions

  1. Peel 1.5kg potatoes and cut into large chunks. Add to a large pan

  2. Preheat your oven to 190°C (fan assisted, 210°C non fan assisted)

  3. Par boil the potatoes for 7 minutes or until you can insert the tip of a sharp knife

  4. Just before your potatoes are par boiled, add 4 tbsp sunflower oil to a roasting tin and put in the oven for 5-10 mins until the oil is smoking hot

  5. Drain the potatoes thoroughly in a colander

  6. Toss the potatoes in the colander to rough up the edges. Leave the potatoes to steam dry for a few minutes until your oil is hot

  7. Carefully and quickly add the potatoes to the hot oil along with 2 tsp sea salt, 4 sprigs fresh rosemary and 6 cloves of garlic

    TAKE CARE WITH THE HOT OIL

  8. Turn the potatoes quickly but carefully in the oil before putting the tray back in the oven

  9. Cook the potatoes for up to 1 hour, turning every 20 minutes or so until crisp and golden

Recipe Notes

TAKE CARE WHEN ADDING THE POTATOES TO THE HOT OIL.

Nutritional information is given as a guide only and may vary.