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.


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


  • 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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