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.
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
Instructions
- Preheat your oven to 200°C (390°F).
- Place the potatoes into a large pot and cover with lukewarm water. Add the rosemary and a good pinch of salt.
- Bring to the boil, then reduce to a gentle boil and parboil for about 12 minutes.
- 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.
- Drain the potatoes and return them to the pot. Put the lid on and gently shake the pot to rough up the edges.
- 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.
- Roast for 45 minutes.
- Turn the potatoes and roast for another 45 minutes, or until golden and crispy.
- 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