Garlic and rosemary roast potatoes
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Serves 10
Easy
Total time: 1 hr and 30 mins
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Thought roast potatoes couldn’t get any better? Once you learn to add butter for extra crunch, you’ll never go back.
Gluten free
Vegetarian
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Try these garlic and rosemary roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and parmentier potatoes.
Ingredients
Nutrition
-
2.5kg King Edward potatoes
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rapeseed oil
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sea salt
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1 bulb garlic
broken apart
-
a small bunch rosemary
-
butter
Nutrition: per serving
- kcal438
- fat15.6g
- saturates2.9g
- carbs63.7g
- sugars2.9g
- fibre7.3g
- protein6.9g
- salt0.3g
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Method
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step 1
Peel the potatoes and cut to similar sizes so they cook evenly.
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step 2
Heat the oven to 220C/fan 200C/gas 7. Put a large shallow baking tin in the oven with 6 tbsp rapeseed oil.
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step 3
Drop the potatoes into boiling water and cook for 5 minutes. Drain really well then rough up in the colander by shaking them around a bit.
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step 4
Sprinkle with sea salt, then carefully tip into the hot oil and spoon some of the oil over, ensuring they’e coated. Add the garlic cloves and rosemary to the tin.
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step 5
Cook for 50 minutes, turning occasionally until crisp and golden. Add a couple of knobs of butter, then cook for another 10-15 minutes, basting a couple of times.
Check out our best roast potatoes recipes here…
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