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–+ servings
roasted white potatoes with rosemary in a white bowl.
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Roasted Potatoes with Rosemary

This recipe for roasted white potatoes with rosemary is foolproof and so delicious. Crispy exterior, fluffy interior, perfect as the side for a roast chicken or anything.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Sides
Cuisine: British
Servings: 4 servings

Ingredients

  • 1 kg white potatoes e.g. Maris Piper or Yukon
  • Vegetable oil or goose fat
  • 3 rosemary sprigs
  • 3 garlic cloves skin on, smashed open
  • Flakey salt

Instructions

  • Preheat the oven to 200c/180c fan/400f.
  • Peel the potatoes and chop into similar size pieces, around 2 inches/5cm big. You want large chunks so most potatoes you can just cut into quarters, depending on size.
  • Add the potatoes to a large saucepan, cover with cold water and season heavily with salt. Bring to the boil, turn down and simmer for 10 minutes.
  • In the base of a large baking tray with edges or roasting tin, pour in a generous layer of oil. You want a thin layer to coat the whole bottom of the tray. Place in the oven to heat up.
  • Drain the potatoes into a colander and let stand and steam dry for 5 minutes. Then shake the colander to fluff up the edges of the potatoes.
  • Remove the hot oil from the oven and very carefully (you don't want the oil to splatter on you), add the fluffed-up, boiled potatoes. Season heavily with salt, then add the garlic and rosemary. Toss to coat the potatoes in oil and place in the oven for 25 minutes.
  • Remove from the oven, toss again and then place back in the oven for 20-30 minutes until totally golden and crisp.
  • Season with more flakey salt and serve.

Notes

Scroll up for a step by step guide on how to make roast potatoes.
To store: Cool completely, then refrigerate in an airtight container for up to 3 days.
To reheat: Reheat in a hot oven or airfryer until piping hot and re-crisped. 
Make ahead: two options below
  • Chop the potatoes in the day and cover with cold water (to stop browning). Dry them really well before roasting. Then parboil and roast when ready.
  • Parboil the potatoes ahead and let them steam dry in a colander. Fluff the edges then cover. When ready, heat the oil and roast as normal.
Get the oil really hot - pre-heating the oil in the oven is really important. It means the crisping process starts as soon as the potatoes hit the tray and stops them absorbing too much oil. This means you get the crisp edges without the potato becoming logged with oil.
Fluff the edges - the craggy edges are what crisp up so nicely in the oven. You’re not trying to break them apart when you're fluffing, just slightly rough up the outside so more surface area can crisp.