Rosemary roasted potatoes

Name: Rosemary roasted potatoes
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.5kg large floury potatoes, such as Maris Piper or King Edward; 4 tbsp sunflower oil OR 4 tbsp goose fat; 1 large sprig fresh rosemary, leaves picked, plus extra small sprigs, to garnish

Easy
January 2009

Easy
January 2009

Test kitchen approved

Serves 6
Takes 20 minutes to make and 1 hour 25 minutes to cook

Try this crisp roast potato recipe which really stands out thanks to the fragrant taste of rosemary.

Dairy-free recipes
Freezable

Nutrition: per serving

Calories: 255kcals
Fat: 7.9g (0.9g saturated)
Protein: 5g
Carbohydrates: 43.5g (1.4g sugars)
Salt: trace

Nutrition: per serving

Calories: 255kcals
Fat: 7.9g (0.9g saturated)
Protein: 5g
Carbohydrates: 43.5g (1.4g sugars)
Salt: trace

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Ingredients

1.5kg large floury potatoes, such as Maris Piper or King Edward
4 tbsp sunflower oil OR 4 tbsp goose fat
1 large sprig fresh rosemary, leaves picked, plus extra small sprigs, to garnish

Method

Cut the potatoes in half or quarters, depending on their size. Parboil in a large pan of boiling, salted water for 7 minutes. Drain and return to the pan to dry out. Shake the potatoes to rough up the edges. Lay out on a baking tray and cool. Once cold, put the tray in the freezer for 2 hours, then transfer to freezer bags and freeze for up to 1 month.
To cook, preheat the oven to 200°C/fan180°C/gas 6. Heat the oil or fat in a large roasting tin for 5 minutes until very hot. Tip in the frozen potatoes and the rosemary leaves, turning well to coat. Roast for 1 hour 10 minutes, turning halfway. Sprinkle with extra rosemary sprigs and sea salt to serve.