Rosemary Roast Potatoes (Crispy, Fluffy & Perfect for Any Roast)

Rosemary Roast Potatoes

Crispy on the outside, fluffy inside, and infused with fresh rosemary, these roast potatoes are the ultimate side dish for Christmas dinner, Sunday roasts, and cosy family meals. Naturally gluten-free and vegan, they’re a guaranteed crowd-pleaser.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

Ingredients

• 2 kg Maris Piper potatoes, peeled and cut into halves or quarters
• 5 tbsp olive oil (2–3 tbsp for the tray + extra for drizzling)
• 4 sprigs fresh rosemary (can swap for thyme)
• Salt, to taste

Step-by-Step Instructions

1. Prep the potatoes and oven
   • Preheat your oven to 200°C (390°F).
   • Peel the Maris Piper potatoes and cut them in half or into quarters, aiming for evenly sized pieces so they roast at the same rate.
2. Parboil with rosemary
   • Place the potatoes into a large pot and cover with lukewarm water.
   • Add the 4 sprigs of fresh rosemary and a good pinch of salt.
   • Bring to the boil, then reduce to a gentle boil and parboil for about 12 minutes.
   • Check doneness by poking a potato with a sharp knife: it should meet a little resistance. If it slides through too easily, they’re over-boiled; if you can’t get it in, they need more time.
3. Preheat the roasting oil
   • While the potatoes are parboiling, pour 2–3 tablespoons of olive oil into a large baking dish or roasting tray.
   • Place the tray in the hot oven so the oil becomes very hot – this helps the potatoes sizzle on contact and crisp up beautifully.
4. Rough up the potatoes (for extra crispiness)
   • Drain the potatoes in a colander, removing the rosemary stems but keeping as many rosemary leaves as possible with the potatoes.
   • Return the potatoes to the empty pot, put the lid on, and gently shake the pot a couple of times.
   • The edges should look slightly fluffy and roughed up – this texture is what creates a crunchy crust in the oven.
5. Start roasting
   • Carefully remove the hot baking dish from the oven.
   • Tip the potatoes into the tray – you should hear a sizzle as they hit the hot oil.
   • Drizzle over more olive oil (enough to lightly coat the tops), scatter over the rosemary leaves, and add a generous pinch of salt.
   • Spread the potatoes out as much as possible so each piece has some space.
   • Roast for 45 minutes.
6. Turn and finish roasting
   • After 45 minutes, take the tray out and turn each potato so another side can crisp up.
   • Return the tray to the oven and roast for another 45 minutes, or until the potatoes are golden, crispy, and deeply browned in spots.
7. Season and serve
   • Taste and add more salt if needed.
   • Serve immediately as a side with Christmas dinner, Sunday roast, or any cosy meal.

Pro Tips

• Don’t skip the “shake” step: Roughing up the potatoes after parboiling is key for crispy rosemary roast potatoes – the fluffy edges become golden and crunchy in the oven.
• Get the oil properly hot: Preheating the oil in the tray ensures an instant sizzle, which helps prevent sticking and boosts crispiness.
• Make ahead: You can parboil and rough up the potatoes a day or two in advance. Store them covered in the fridge, then roast as directed on the day for stress-free Christmas or Sunday roast prep.

Nutrition Info (Estimated)

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Rosemary Roast Potatoes

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• Author: carlosramirez
• Total Time: 105 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Crispy on the outside, fluffy inside, and infused with fresh rosemary, these roast potatoes are the ultimate side dish for Christmas dinner and Sunday roasts.

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Ingredients

• 2 kg Maris Piper potatoes, peeled and cut into halves or quarters
• 5 tbsp olive oil (2–3 tbsp for the tray + extra for drizzling)
• 4 sprigs fresh rosemary
• Salt, to taste

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Instructions

1. Preheat your oven to 200°C (390°F).
2. Place the potatoes into a large pot and cover with lukewarm water. Add the rosemary and a good pinch of salt.
3. Bring to the boil, then reduce to a gentle boil and parboil for about 12 minutes.
4. Pour 2–3 tablespoons of olive oil into a large baking dish or roasting tray and place it in the oven to heat the oil.
5. Drain the potatoes and return them to the pot. Put the lid on and gently shake the pot to rough up the edges.
6. Carefully remove the hot baking dish from the oven, tip the potatoes into the tray, drizzle over more olive oil, scatter over rosemary leaves, and add salt.
7. Roast for 45 minutes.
8. Turn the potatoes and roast for another 45 minutes, or until golden and crispy.
9. Taste and add more salt if needed. Serve immediately as a side dish.

Notes

Don’t skip the “shake” step for extra crispiness. Make ahead by parboiling and roughing up potatoes in advance.

• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British