Winter Year Round Recipes Salads and Vegetables

Rosemary and garlic roast potatoes


I serve this as a side to all sorts of roast meats, especially roast venison – see the recipe in full here

Serves 6

This recipe originally appeared in House & Garden magazine, photo courtesy of Andrew Montgomery


1kg roasting potatoes, peeled
150ml olive oil
4 sprigs rosemary
8 garlic cloves, unpeeled


  • Cut the potatoes into 4cm chunks. Bring a saucepan of well-salted water to the boil. Add the potatoes and boil until tender, then drain.
  • Heat the oven to 200°C/fan oven 180°C/mark 6.
  • Choose a roasting tray big enough to fit the potatoes in one layer with some space around them. Pour the oil into the tray and heat in the oven for 5 minutes until very hot. Carefully add the potatoes, rosemary, garlic and a generous sprinkle of flaked salt.
  • Roast for 25–30 minutes, until the potatoes are well browned and crisp.



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