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Rosemary potatoes recipe

Rosemary potatoes recipe

25 ratings

Crispy roast potatoes are always an irresistible side dish. With this easy version there's no need to parboil the potatoes first, they're chucked straight in the oven with fragrant rosemary for a tasty side without the fuss. See method

  • Serves 6
  • 5 mins to prepare and 35 mins to cook
  • 113 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 700g pack jacket potatoes, peeled and chopped into 2.5cm pieces
  • 1½ tbsp olive oil
  • 2 rosemary sprigs, leaves chopped
If you haven't got any jacket potatoes, try using sweet potatoes. Cooking times may differ.

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    0g 2%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 20.2g Protein 2.3g Fibre 1.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a roasting tin with the oil, rosemary and a pinch of salt, then toss to coat.
  2. Roast for 30-40 mins or until crisp.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Roast side dish recipes

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