A delicious twist on our classic Roast Potatoes, these Garlic and Rosemary Roast Potatoes are an absolute flavour-sensation. Perfect for when you want to try something a little different with your Sunday roast, this simple recipe requires very little extra effort but packs a lot of extra flavour! If you want to be really prepared, you can parboil and fluff the potatoes, coat in oil and garlic & rosemary, season and leave to cool on a baking tray. Once cool, put the baking tray in the freezer until the potatoes are solid, then transfer to freezer bags. When you want them, carefully add the frozen potatoes straight into your hot oil and cook from frozen!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
800g peeled Maris Piper potatoes, cut into halves/quarters (we suggest 1 large potato or 2 small potatoes per person)
4 tbsp Mellow Yellow Rapeseed Oil
2 cloves garlic, finely chopped
2tbsp rosemary, finely chopped
Pinch of salt
Preheat your oven to 220°C/200°C fan.
Parboil your potatoes for 4 minutes, drain, put the lid back on and give the pan a good shake to fluff up the edges of the potatoes. Drizzle in 1 tbsp of the oil, the chopped garlic, rosemary and pinch of salt, gently toss to coat the potatoes in the oil and herbs.
Pour the remaining 3 tbsp of Mellow Yellow Rapeseed Oil into a roasting dish and put in the oven for a few minutes for the oil to get hot.
Carefully pour the potatoes into the hot oil, turning the potatoes to coat them in the oil.
Roast in the oven for 30-40 minutes, or until golden and crispy, turning halfway through.