Garlic roast potatoes with bay leaves

Name: Garlic roast potatoes with bay leaves
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6-8
Ingredients: 2 kg floury potatoes (we recommend maris piper); 75ml vegetable oil; Garlic bulb, halved horizontally; 2-3 bay leaves; 1 tsp pink peppercorns, lightly crushed (optional)

Portion size: Serves 6-8
Hands-on time 20 min, plus 1 hour oven/simmering time
Difficulty: easy

Dairy-free

Gluten-free

Vegan

Jen Bedloe

Former head of food, delicious.

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Looking for a roast potatoes recipe that won’t let you down? Our garlic and bay roast potatoes are crisp and golden with soft fluffy insides.

If you love a crunchy exterior, try our roast potatoes with polenta, balsamic and thyme.

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Ingredients

2 kg floury potatoes (we recommend maris piper)
75ml vegetable oil
Garlic bulb, halved horizontally
2-3 bay leaves
1 tsp pink peppercorns, lightly crushed (optional)

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Method

Heat the oven to 180°C fan/gas 6. Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Adjust the heat and simmer for 5-6 minutes (a bit longer if you dare) until the potatoes are tender around the edges but still firm in the middle.
Drain the potatoes well, then return to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes.
Meanwhile, pour the oil in to a large roasting tin and put in the oven to heat up. Use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go. Add the garlic halves and bay leaves.
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Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and the pepper, if using,(or black pepper) and serve.

Nutrition

257kcals Calories
3.8g (0.3g saturated) Fat
5.4g Protein
47.6g (2.2g sugars) Carbs
5.5g Fibre
0.1g Salt

Quick wins & tips

Don’t keep raw potatoes in the fridge: Starch plays a key role when it comes to roasting potatoes. You shouldn’t store potatoes in the fridge because, after a while, their starch can turn to sugar, which means they will brown more quickly in the oven but can have soft, almost watery interiors.

Make Ahead

Cool the par-boiled potatoes, then open-freeze on trays until solid. Transfer to food bags and store in the freezer for up to 2 months. Roast straight from frozen, adding an extra 15 or minutes to the cooking time.