Written for one request, published for everyone
Crisp Roasted Potatoes with Rosemary and Garlic
Small potato chunks parboiled then roasted hot until the edges go crisp, finished with rosemary and garlic.
- Total
- 30 min
- Hands on
- 12 min
- Serves
- 4
- Method
- oven
- Cuisine
- British
Per serving · estimated
- Energy
- 255 kcal
- Protein
- 5 g
- Fat
- 11 g
- Carbs
- 35 g
Method
Step 1 of 10
Heat the oven to 220°C and slide a shallow roasting tray onto the middle shelf to heat.
Step 2 of 10
Scrub the potatoes and cut them into even 3 cm chunks, skins on.
Potatoes
Step 3 of 10
Put the potatoes in a pan of well-salted water and bring to the boil.
- Potatoes
Salt
Step 4 of 10
Boil for 7 minutes, until the outsides are just softening but the centres are still firm.
- Potatoes
Step 5 of 10
Drain well, then shake the colander hard so the surfaces rough up.
- Potatoes
Step 6 of 10
Tip the potatoes into the hot tray, pour over the olive oil and toss with salt and pepper.
- Potatoes
Olive oil- Salt
Black pepper
Step 7 of 10
Spread them in a single layer, cut faces down, and roast for 15 minutes.
- Potatoes
Step 8 of 10
Meanwhile, finely chop the garlic and the rosemary leaves.
Garlic
Rosemary
Step 9 of 10
Scatter the garlic and rosemary over the potatoes, shake the tray and roast 3 minutes more until deep gold and crisp.
- Garlic
- Rosemary
- Potatoes
What ‘ready’ looks like Step 10 of 10
Season with a last pinch of salt and serve hot.
- Salt
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Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.