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, 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
Method
- 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.
- 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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