Rosemary roasted potatoes

Rosemary roasted potatoes
  • Serves icon Serves 6
  • Time icon Takes 20 minutes to make and 1 hour 25 minutes to cook

Try this crisp roast potato recipe for Sunday lunch. These roasties really stand out thanks to the fragrant taste of rosemary.

Looking for a timeless roastie recipe? Our golden and delicious roast potatoes recipe could be the one for you.

Nutrition: per serving

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

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

  1. 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.
  2. 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.

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