Rosemary Roast Potatoes
For a delicious, easy side dish to serve with a Sunday roast try our crispy, tasty, Rosemary Roast Potatoes - super simple to make and oh so good to eat!
Crispy roasties are one of the all time top comfort foods. Perfect with a roast dinner, casserole or stew. like our creamy chicken casserole. And our easy rosemary and garlic roast potatoes are super easy to make.
Making flavoured roast potatoes is really simple and you can switch up the herbs to suit yourself and to match whatever you're cooking for dinner.
Equipment Needed To Make Rosemary Potatoes
- Chopping board
- Vegetable knife
- Saucepan with a lid
- Colander
- Roasting tin
- Tablespoon
Rosemary Roast Potatoes Ingredients
You'll just need four ingredients and a pinch of salt and black pepper to make these yummy garlic and rosemary roast potatoes!
- 1.5kg white potatoes - peeled and cut into chunk cubes
- 2 tablespoon olive oil
- 2 cloves of garlic
- sprig of rosemary - leaves picked and finely chopped
How To Make Rosemary Roast Potatoes
Our rosemary roasties are super easy to make!
Step One - parboil the potatoes
- Preheat the oven to 200C / 400F / Gas Mark 6
- Put the potatoes into a saucepan and cover with cold water. Add a pinch of salt if using.
- Bring the pan to the boil on the hob. Then simmer with the lid on for around 8-10 minutes.
- Put the empty roasting tin into the oven to heat up.
- Drain the potatoes using the colander then pop them back into the saucepan - lid off.
Cooks Note! If you've cut the potatoes smaller or larger then adjust the cooking times to suit. If you're not sure, check the potatoes after around 5 minutes of boiling to see how tender they are.
Step Two - toss the potatoes in oil and rosemary
- Pour the olive oil into the pan with the drained potatoes, sprinkle over the chopped rosemary leaves, and season with salt and black pepper if using.
- Give the pan a shake to fluff up the potatoes and coat everything in the olive oil and chopped rosemary.
Step Three - cook the rosemary roast potatoes in the oven
- Remove the hot roasting tin from the oven. And tip the olive oil and rosemary coated potatoes into the tin - drop in the garlic cloves, keep them whole and withe the peel on.
- Cook them in the oven for around 40 - 45 minutes or until they're golden and crisping up to your liking.
- Then remove the tray from the oven. You can squeeze the garlic from the peel and stir into the potatoes, or you can mix it in with your gravy, whichever you prefer.
Make Garlic And Herb Roast Potatoes Your Way
Use different herbs on the roasties
You can switch the rosemary for any other herb you like. Great ones to try include - oregano, thyme and sage, or a combination.
Add some more flavour
Grate over some lemon zest or add a pinch of chilli flakes to your roasted potatoes.
Make air fryer roast potatoes
Skip the parboiling and cut them smaller and use our air fryer roast potato recipe here to cook them faster and in less oil.
Love Our Rosemary Roast Potatoes? Here's More Potato Recipes To Try
Love potatoes on the side? Get cooking this delicious range of potato recipes here!
- OXO Roast Potatoes - add some extra flavour to your roast potatoes recipe with our delicious OXO potatoes.
- Roast New Potatoes - this tasty potato side dish goes perfectly with roast chicken or roast lamb.
- Potato Wedges - our oven roast potato wedge recipe, great alongside burgers, fajitas and chicken. Cook perfect wedges every time!
- Jalapeño Popper Baked Potatoes - cheesy, spicy baked potatoes from The Purple Pumpkin Blog
Get even more delicious potato recipes here
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Rosemary Roast Potatoes
A delicious recipe for rosemary roast potatoes - great with chicken dinners, salmon or casserole.
Ingredients
- 1.5kg white potatoes - peeled and chopped into big chunks
- 2 tablespoon olive oil
- 2 cloves garlic - keep whole and unpeeled
- Rosemary sprig - leaves picked and finely chopped
Instructions
- Preheat the oven to 200C / 400F / Gas Mark 6
- Put the potatoes into a saucepan and cover with cold water. Add a pinch of salt if using.
- Bring the pan to the boil on the hob. Then simmer with the lid on for around 8-10 minutes.
- Put the empty roasting tin into the oven to heat up.
- Drain the potatoes using the colander then pop them back into the saucepan – lid off.
- Pour the olive oil into the pan with the drained potatoes, sprinkle over the chopped rosemary leaves, and season with salt and black pepper if using.
- Give the pan a shake to fluff up the potatoes and coat everything in the olive oil and chopped rosemary.
- Remove the hot roasting tin from the oven. And tip the olive oil and rosemary coated potatoes into the tin – drop in the garlic cloves, keep them whole and withe the peel on.
- Cook them in the oven for around 40 – 45 minutes or until they’re golden and crisping up to your liking. (give them a shake a couple of times as they cook)
- Then remove the tray from the oven. You can squeeze the garlic from the peel and stir into the potatoes, or you can mix it in with your gravy, whichever you prefer.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 38mgCarbohydrates: 80gFiber: 8gSugar: 4gProtein: 9g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more delicious meal ideas and easy recipes here
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
