Garlic and rosemary roasties

Garlic and rosemary roast potatoes

  • serves 10
  • Easy

Thought roast potatoes couldn’t get any better? Once you learn to add butter for extra crunch, you’ll never go back.


Try these garlic and rosemary roast potatoes, then check out our best-ever roast potatoes, goose fat roast potatoes, parmesan roast potatoes and more roast potato recipes.

*This recipe is gluten free according to industry standards



  • King Edward potatoes 2.5kg
  • rapeseed oil
  • sea salt
  • garlic 1 bulb, broken apart
  • rosemary a small bunch


  • Step 1

    Peel the potatoes and cut to similar sizes so they cook evenly.

  • 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.

  • 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.

  • 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.

  • 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 

Schnitzel Roast Potatoes

Nutritional Information

  • Kcals 438
  • Fat 15.6g
  • Saturates 2.9g
  • Carbs 63.7g
  • Sugars 2.9g
  • Fibre 7.3g
  • Protein 6.9g
  • Salt 0.3g