Garlic and rosemary roasties

Garlic and rosemary roasties

  • 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.


*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.

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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