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Rosemary and garlic roast potatoes

Take your Sunday lunch side dish up a notch – these best ever roast potatoes are golden, crunchy and flavoured with garlic and rosemary.

Serves 6

Prep Time 15 min

Cooking Time 55 min


  • 1.5kg small or medium maris piper potatoes, scrubbed, halved or quartered
  • 3tbsp extra-virgin rapeseed oil
  • 2 garlic cloves, crushed
  • 4 sprigs fresh rosemary sprigs, chopped


  1. Put the potatoes in a large pan, cover with water, bring to the boil and cook for 15–18 min until almost tender.
  2. Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes, return to the pan and partially crush using a potato masher, leaving them in large chunky pieces but with some small crumbly bits. Drizzle with the oil and stir. Tip into a large roasting tin (see Double up, below). Spread the potatoes out and season well with freshly ground black pepper, then roast for 20 min.
  3. Remove from the oven, then add the garlic and chopped rosemary sprigs and toss to combine. Return to the oven to roast for a further 10–15 min until crisp and golden.

Nutrition per serving

Read more on how we calculate nutrition.
254kcal 5.1g 7.4g 0.5g 4.1g 1.5g 0.5g 16mg 39.8g 1.1mg

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