Garlic and rosemary roast potatoes

    1 hour 50 min

    Crispy and light roast potatoes infused with garlic and rosemary. These roasties are big on flavour, but are easy to make.

    3 people made this

    Serves: 8 

    • 1.5 to 2kg good roasting potatoes
    • 4 to 5 cloves garlic, peeled
    • splash of oil (preferably olive oil)
    • 30g butter
    • 1 sprig rosemary
    • 1 teaspoon ground nutmeg
    • salt and cracked black pepper

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Peel potatoes and cut into even pieces.
    2. Rinse and put potatoes into a pot of salted water. Bring to the boil then strain them. Leave about a minute for potatoes to lose moisture.
    3. Get your roasting dish, the one that came with your cooker is probably best as it's deep. Bring it to the 2 front rings on the cooker at full heat.
    4. Add the oil, butter, garlic, rosemary, nutmeg and seasoning to roasting tin. Toss potatoes around the tin with a large spoon, making sure they all get a generous coating.
    5. Put into the oven for 90 minutes, tossing halfway. They should be crispy on the outside and fluffy on the inside.

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