Rosemary Roast Potatoes

Have you tried Rosemary Roast Potatoes? Roast potatoes are one of my absolute favorite parts of a Christmas dinner or Sunday roast! Infusing them with rosemary takes them to the next level. These are very easy with just 4 ingredients and are both gluten-free and vegan-friendly.


4.41 lb Maris piper potatoes

0.31 cups olive oil

4 sprigs of fresh rosemary (can swap for thyme)



Firstly pre-heat your oven to 200C (390F) and then peel and chop your potatoes.

Now place the potatoes into a large pot of water with 4 sprigs of rosemary and a few pinches of salt and bring to a boil.

Par boil the potatoes for 12 minutes (see top tips in the notes below to find out how to know when they are ready).

Now pour 2-3 tbsp of olive oil into a large baking dish/tray and place in the oven to get very hot and ready for the potatoes.

Drain the potatoes, removing just the rosemary stems (keep as many of the leaves as possible)and place the potatoes back into the pot you boiled them in, place the lid on and give them a couple of firm shakes. This helps to break them up and to get nice and crunchy.

Remove the baking dish from the oven, and place the potatoes inside (you should hear them sizzling from the hot oil).

Drizzle over a good few glugs of olive oil across the potatoes making sure each is covered evenly, along with a good few pinches of salt, and place in the oven for 45 minutes.

Remove from the oven, turn the potatoes so they cook evenly, and place back in the oven for 45 minutes or until they’re golden and crispy.

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