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Roast Potatoes With Garlic And Rosemary

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1.5 kg (3 lb) small baking potatoes
3 garlic cloves
6 rosemary sprigs
6 tablespoons olive oil
Coarse sea salt, to sprinkle
Rosemary sprigs, to garnish


Serves: 8


1 Preheat oven to 190ºC (375ºF/ Gas 5). Peel and halve potatoes and put in a saucepan. Cover with water, add salt and bring to the boil. Reduce heat and simmer for 2 minutes. Drain well.

2 Slice garlic as thinly as possible. Remove rosemary leaves from stalks and finely chop.

3 Make deep cuts in the potatoes, 5 mm (¼ in) apart. Tuck garlic slices into some of the cuts.

4 Place potatoes in a roasting tin and sprinkle with the chopped rosemary and oil. Bake in the oven for about 1¼ hours, turning occasionally, until crisp and golden brown.

5 Transfer to a warmed serving dish, sprinkle with coarse salt and garnish with rosemary sprigs.

COOK'S TIP:- The potatoes are roasted at a lower temperature than usual as they are being cooked at the same time as the turkey. If roasting at a higher temperature, reduce the cooking time.

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