Garlic and rosemary roast potatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
Ingredients
- 2.5kg King Edward potatoes
- rapeseed oil
- sea salt
- 1 bulb garlic, broken apart
- a small bunch rosemary
- butter
Method
- STEP 1
Peel the potatoes and cut to similar sizes so they cook evenly.
- STEP 2
Heat the oven to 220C/fan 200C/gas 7. Put a large shallow baking tin in the oven with 6 tbsp rapeseed oil.
- STEP 3
Drop the potatoes into boiling water and cook for 5 minutes. Drain really well then rough up in the colander by shaking them around a bit.
- STEP 4
Sprinkle with sea salt, then carefully tip into the hot oil and spoon some of the oil over, ensuring they’e coated. Add the garlic cloves and rosemary to the tin.
- STEP 5
Cook for 50 minutes, turning occasionally until crisp and golden. Add a couple of knobs of butter, then cook for another 10-15 minutes, basting a couple of times.
