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Roasted potatoes recipe

Roasted potatoes recipe

31 ratings

Master how to make roast potatoes that are wonderfully golden and crisp on the outside with heavenly fluffy centres. Seasoned with a fragrant blend of rosemary and garlic, your classic roasted potatoes don't get much better than this. See method

  • Serves 4
  • 20 mins to prepare and 6 mins to cook
  • 247 calories / serving
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1kg Maris Piper potatoes
  • 2 tbsp goose fat
  • 2 sprigs rosemary, chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp sea salt
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    2g 11%
  • Sugars

    2g 2%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 43.5g Protein 5.1g Fibre 4.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. Peel and cut the potatoes in half. Put in a large pan and cover with cold water. Bring to the boil, add 1 tsp table salt and cook for 8 minutes. Drain the potatoes and shake well in the colander to fluff up the edges. Leave in the colander covered with a clean tea towel to absorb the steam for 5 minutes.
  3. Meanwhile, put the goose fat in a roasting tin and heat for 5 minutes while the potatoes dry.
  4. Mix the rosemary, garlic and sea salt in a bowl. Add the potatoes to the roasting tin, coat them in the hot goose fat, then sprinkle over the rosemary mix.
  5. Roast in the oven for an hour, turning halfway through cooking, until very crisp and golden.

See more Roast side dishes

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