A bowl of golden roast potatoes with green herbs and half charred lemon

Skin-on roast potatoes

  • serves 8 as a side
  • Easy

No peeling and no parboiling equals less effort, more flavour and no waste – it’s a triple winner for these skin-on roasties!



  • Maris Pipers or other roasting potatoes 2kg, scrubbed and halved or quartered
  • sunflower oil 200ml
  • rosemary sprigs 4
  • garlic 1 bulb, halved
  • bay leaves 4


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss all the ingredients into a large bowl and tumble everything together so the potatoes are evenly coated. Season generously with sea salt flakes and pepper.

  • Step 2

    Tip out onto two large shallow roasting trays and spread out evenly so they’re not touching. Transfer to the oven and cook for 50 minutes-1 hour, turning and swapping trays halfway through, until golden and tender.

  • Step 3

    Smash a few potatoes here and there with a masher and turn up the heat to 220C/fan 200C/gas 7. Toss the potatoes again in the oil and transfer back to the oven for 10-15 minutes to get lovely crispy edges on the potatoes. Serve with an extra sprinkling of sea salt flakes.

Nutritional Information

  • Kcals 286
  • Fat 9.6g
  • Saturates 1.2g
  • Carbs 42.8g
  • Sugars 2g
  • Fibre 4.8g
  • Protein 4.7g
  • Salt 0.1g