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Rosemary potatoes recipe

33 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

Ingredients

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
475kj
113kcal 6%
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

Method

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.
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