Rosemary potatoes recipe
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
- 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
of the reference intake
- 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