Roast potatoes with rosemary and garlic
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Serves:     people
Notes from Anna
  • Make life easy for yourself by cutting the potatoes into the same size chunks to ensure that they all cook evenly in the time given.


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  1. TURN THE OVEN ON TO 180˚C/160˚C fan/Gas 4
  2. Peel the potatoes and cut into large bite-sized chunks. Rinse under the tap and pat dry with kitchen paper.
  3. Remove the leaves from the rosemary sprigs and rinse well.
  4. Put the olive oil and unpeeled garlic into a large oven pan. Put this in the oven for about 5 minutes.
  5. Remove the pan from the oven and gently add the potatoes, being careful the oil doesn’t spit. Turn the potatoes to coat them in oil. Sprinkle with the rosemary leaves, salt and black pepper. Return to the oven for 45-50 minutes.
  6. Stir the potatoes occasionally during cooking.

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