These roasted potatoes were made back at Christmas. They went nicely alongside the rest of our dinner which included: roasted turkey (marinated for 2 days by my mum of course), pigs in blankets, carrots, parsnips, sage & onion stuffing, cranberry sauce, gravy, and slaw. We also had a classic apple crumble for dessert – you can find my recipe here.
I used Maris Piper potatoes as they leave you with a fluffy inside and crispy outside. The oil/fat chosen was simply olive oil. I know some people like to use duck or goose fat which gives a nice flavour, but for me, it’s not necessary. Check out the quick and easy steps to making these rosemary roasted potatoes below.
- 2.5kg Maris Piper potatoes, peeled, cleaned, and cut into medium sized chunks
- 6-8 tbsp extra virgin olive oil
- 2 tsp dried rosemary
- 1 tsp cracked black pepper
- 1 tsp sea salt
- 2 tsp ground garlic
- Preheat oven to 200ºC (180ºC fan)/ gas mark 6.
- In a large pot, parboil the potatoes for 6-8 minutes, then drain. Shake the potatoes together to fluff up their edges.
- Add the olive oil into a large baking tray until covered with a thin layer, and heat in the oven for a few minutes until smoky.
- Once the oil is hot, carefully place the potatoes onto the tray and season with the rosemary, salt, pepper and garlic. Coat with the olive oil already in the tray.
- Roast for 40 – 50 minutes, turning at least once throughout the cook.
- Enjoy these spuds as part of your roast dinner.