Olive Magazine
Garlic and rosemary roasties

Garlic and rosemary roast potatoes

Published: December 2, 2016 at 12:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 10

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
Nutrition:
NutrientUnit
kcal438
fat15.6g
saturates2.9g
carbs63.7g
sugars2.9g
fibre7.3g
protein6.9g
salt0.3g
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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.

*This recipe is gluten free according to industry standards

Ingredients

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

Method

  • 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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