Crispy Garlic Rosemary Roasties


(Recipe serves 5 as a side)

  • 1.25kg Maris piper potatoes, peeled and chopped to 1.5-2 inch pieces
  • 6 garlic cloves, left unpeeled
  • 30g butter
  • 3tbsp extra virgin olive oil
  • 3 sprigs of fresh rosemary 
  • Salt and pepper 
  • 1tsp garlic powder


  1. Put your oven on 220 C/425 F/Gas mark 7 and preheat your roasting tray inside.
  2. Boil potatoes in a pan until tender (check with a sharp knife), they do not need to be fully cooked but nearly there!
  3. Drain the potatoes and let them steam dry for 2 minutes. Shake the colander to chuff the edges of the potatoes (these little bits of potato will get super crispy in the pan).
  4. Then put the oil and butter in your preheated tray and move around until melted. Tip your potatoes in, add a good pinch of salt and pepper, and mix until the potatoes are coated in the oil. Using a knife, push down on each garlic clove so it flattens and the skins break, then dot these round the potatoes. 
  5. Put your potatoes in the oven for 20 minutes. Give them a good mix then grab a spatula to gently squash the potatoes down.
  6. Add the leaves of your fresh rosemary sprigs around the pan then return to the oven for 8 minutes.
  7. Now turn your oven up to 232 C/450 F/Gas mark 8 to get those 🥔🥔 crispy. Carry on cooking for another 12-15 minutes or until golden brown!
  8. Then for the finishing touch, sprinkle over with the garlic powder and give them one last mix. Timings are based on my oven and work perfectly every time!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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