Have you ever tried making Rosemary Roast Potatoes? These crispy, golden potatoes are a highlight of any Christmas dinner or Sunday roast for me!
Adding rosemary really elevates the flavor, making them truly special. The recipe is simple, with just four ingredients, and it’s naturally gluten-free and vegan-friendly.
Ingredients:
4.41 lb Maris Piper potatoes
0.31 cups olive oil
4 sprigs of fresh rosemary (or you can substitute with thyme)
Salt
Instructions:
Step 1: Begin by preheating your oven to 200°C (390°F). Peel and chop your potatoes.
Step 2: Place the potatoes in a large pot of water with 4 rosemary sprigs and a few pinches of salt. Bring the water to a boil.
Step 3: Parboil the potatoes for about 12 minutes (refer to the tips below on how to check if they’re ready).
Step 4: Pour 2-3 tablespoons of olive oil into a large baking dish or tray and place it in the oven to heat up.
Step 5: Once the potatoes are parboiled, drain them, remove the rosemary stems (leaving as many leaves as possible), and return the potatoes to the pot. Cover with the lid and give them a couple of firm shakes to roughen them up, which helps achieve that perfect crunch.
Step 6: Take the baking dish out of the oven and carefully add the potatoes (they should sizzle when they hit the hot oil).
Step 7: Drizzle a generous amount of olive oil over the potatoes, ensuring they are evenly coated, and sprinkle with salt. Place them in the oven for 45 minutes.
Step 8: After 45 minutes, remove the potatoes from the oven, turn them for even cooking, and return them to the oven for another 45 minutes, or until they are beautifully golden and crispy.