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Garlic and Rosemary Roasted Potatoes

Last updated on September 2nd, 2019 at 09:18 am

For us, the star of a Sunday roast dinner is the potatoes. Crispy on the outside, fluffy in the middle and with a whole lot of flavour – these Garlic and Rosemary Roasted Potatoes certainly fit the bill. Is your mouth watering yet? If you are looking to add a lot of flavour to your Sunday lunch, without a lot of effort, these Rosemary Roasted Potatoes are the way to go.

Rosemary Roasted Potatoes

When it comes to a Sunday roast, rosemary is the herb of choice and it pairs perfectly with these small and crispy roasted potatoes. It also grows really well in the garden, so we always have an abundance of it.

We cut these potatoes in to 1 inch pieces, as it allows the outside to get really crispy (which is a must for rosemary roasted potatoes) and still keep the insides nice and fluffy, but you could make larger versions of them.

Garlic Roasted Potatoes

Garlic and rosemary are a flavour packed match and although you can adjust the amount of garlic used to suit your own tastes, we think that the more garlic the better!

If you are looking to save yourself some time, you could use garlic powder instead. But fresh garlic will give you a lot more flavour and it gets crispy too.

What Potatoes To Use For Roast Potatoes?

Seeing as this garlic roasted potato recipe is all about the potatoes, you want to be using the best potatoes for roasting. Basically, you want to go for a floury potato like a Maris Piper or King Edward, as it’s the floury edges that go nice and crispy.

How To Get Crispy Roasted Potatoes?

The secret to really crispy roasted potatoes is not just using the right potatoes, but par-boiling them and then bashing them about in the pan a little before they go in the oven.

We par-boil these little roasted potatoes for about 6-7 minutes (but it would be 10 minutes for larger roasted potatoes) and then once drained, put them back in the pan and shake them round a little to rough the edges up.

Can You Make Roast Potatoes in Advance?

Yes, you can start making these rosemary roasted potatoes in advance and then pop them in the oven when you are ready to cook them.

If you are going to do this, then once the potatoes have been drained and roughed up a little, toss them with the oil and seasonings and then lay them on a baking tray, cover with cling film or foil and pop in the fridge until you need them.

Can You Freeze Roast Potatoes?

Yes, rosemary roasted potatoes can be frozen to make your roast dinners a little easier. Once cooked and cooled, place them on a lined baking tray and put the tray in the freezer.

Once the potatoes are frozen, they can be transferred to a freezer bag and then put back in the freezer.

Ingredients needed to make a Garlic and Rosemary Roasted Potatoes (serves 6)

  1. 8 small- medium Maris Piper/King Edwards potatoes, peeled and chopped in to 1 inch cubes

  2. 3 tbsp olive oil

  3. 6 cloves of garlic, crushed

  4. A pinch of sea salt and black pepper

  5. 4 rosemary sprigs, leaves picked and finely chopped

How To Make Garlic and Rosemary Roasted Potatoes – Step by Step:

One: Put the potatoes in to a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up. Two: Meanwhile, combine the rosemary, garlic, salt and pepper Three: Pour the oil in to a baking tray and put it in the oven at 180°C for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well. Four: Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.

Other Potato Recipes To Try:

Pesto Parmesan Potatoes Italian Parmesan Roasted Potatoes Super Greens Loaded Potato Skins Garlic Potato Wedges Mediterranean Potato Salad Roasted Creme Fraiche Potatoes with Watercress No Mayo Potato Salad

Some extra tips for this Garlic and Rosemary Roasted Potatoes:

  1. You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.

  2. We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.

  3. Fresh garlic is best, but you could use garlic granules instead.

  4. You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.

  5. Use a floury potato like a Maris Piper or King Edward to get a crispy edge.

  6. To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.

If you’ve tried this Garlic and Rosemary Roasted Potatoes, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you! You can also FOLLOW US on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious recipe ideas, behind the scenes shots and also what we are getting up to.

DON’T FORGET TO RATE THE RECIPE ↓




5 from 28 votes

Garlic and Rosemary Roasted Potatoes

f you are looking to add a lot of flavour to your Sunday lunch, without a lot of effort, these Rosemary Roasted Potatoes are the way to go.

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Course: Side Dish

Cuisine: British

Keyword: roasted potatoes, side dish recipe

Servings: 6 servings

Calories: 169kcal

Author: Dannii

Ingredients

  1. 8 small-medium Maris Piper/King Edwards potatoes, peeled and chopped in to 1 inch cubes

  2. 3 tbsp Olive oil

  3. 6 Garlic cloves, crushed

  4. 4 Rosemary sprigs, leaves picked and finely chopped

  5. 1 pinch Sea salt and black pepper

Instructions

Put the potatoes in to a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.

Meanwhile, combine the rosemary, garlic, salt and pepper

Pour the oil in to a baking tray and put it in the oven at 180°C for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.

Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.

Video


Notes

  1. You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.

  2. We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.

  3. Fresh garlic is best, but you could use garlic granules instead.

  4. You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.

  5. Use a floury potato like a Maris Piper or King Edward to get a crispy edge.

  6. To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.

Nutrition

Serving: 1portion | Calories: 169kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 826mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 49.5mg | Calcium: 40mg | Iron: 1.6mg

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