Roasted Garlic and Rosemary Potatoes

A slight variation of the classic roast potato

3-4 medium potatoes
2 garlic cloves, crushed
2 medium sprigs of rosemary
vegetable oil
20g salted butter


Step 1
Peel and chop the potatoes, place into slightly salted boiling water until par-boiled. Drain the potatoes well and return to the pan, adding the butter a lid before shaking vigorously for 3 seconds.

Step 2
Meanwhile heat the vegetable oil in a roasting dish in the oven at about 220°C . Turn out the potatoes into the roasting dish and place into the oven for about 40-50 minutes. Check regularly on the potatoes to turn them to ensure they get coated with oil and that they get crispy all over. About halfway through the cooking time add the rosemary and garlic.


This recipe is a great variation of the classic roast potato and well worth trying out. The rosemary in them makes them a great accompaniment to dishes involving lamb and ham/gammon.