Rosemary and garlic roast potatoes

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We’re BIG on roast dinners in our home – like a lot of people! There is something so lovely about settling down on a Sunday afternoon with a big plate of comfort food and a lazy afternoon watching films stretching out in front of us. I’ve got a TON of great recipes here, including lots of different roast potato ones, and these are our current favourites – garlic and rosemary roast potatoes.

These potatoes work great with a roast dinner but they are also a tasty side dish for many dishes. I’ll often serve them with slow cooker hunters chicken, Ninja Foodi roast chicken, a slow cooker whole chicken or even just heat up the leftovers to go with eggs, air fryer turkey bacon and air fryer sausage patties for a hearty breakfast.

While I have cooked these potatoes in my Ninja Foodi OL750UK, using the air fryer mode, I typically make them in the oven when I’m cooking other bits. I love making air fryer vegetables as they go super crispy and delicious. These potatoes are one of my best potato recipes for sure.

I have also made this in the past using frozen roast potatoes in the air fryer. As the potatoes are often coated they still go nice and crispy and it’s a great way to save a little time and hassle.

Ingredients for garlic and rosemary roast potatoes:

600g potatoes

60ml olive oil

Salt and pepper

1 head of garlic

Fresh rosemary

Method for making garlic and rosemary roast potatoes:

Put a large pan of salted water on to boil.

Peel and wash your potatoes.

Cut any large potatoes into smaller pieces. I like to make potatoes 2-3 inches roughly.

Place the cut potatoes into the water once boiling.

Cook for 10-12 minutes until fork tender, but not too soft.

Pour the oil into your baking tray and place in the oven at 220C/430F approx (Gas Mark 7). I love to use Pyrex glass dishes for cooking roast potatoes.

Drain well. Leave in the colander to steam for a few minutes.

Shake gently to fluff up the edges a little.

Once the potatoes are dry carefully add them to the hot oil in your baking tray. I always pour the potatoes facing away from me – to allow any splashes of hot oil not to hit me but to hit the splashback behind my oven instead.

Season the potatoes with salt and pepper.

Cook for 40 minutes turning at least once during the cooking time.

Add the entire bulb of garlic cloves (broken up into individual cloves). No need to peel.

Add the sprigs of fresh rosemary. I like to snip them up small so there is lots of coverage.

Cook for another 20-30 minutes, turning at least once during cooking time.

Depending on the size of your roast potatoes may need a few more minutes. Exercise your common sense here – if they’re not crispy then they’re not fully cooked!

Once the potatoes are cooked to your liking (ideally you’ll serve them golden brown and crispy) you can squeeze out the garlic cloves and mix this garlic puree back among the potatoes for a delicious hit of garlic.

Can you make rosemary and garlic roast potatoes in the air fryer?

Yes, absolutely. I would follow the timings for my air fryer roast potatoes and then add the garlic and rosemary halfway through the cooking time for the best results.

Best potatoes for this dish?

For me I have a preference for Maris Piper, as I always feel they make the best roast potatoes. Russet potatoes are a close second for me.

If you’re on a budget just purchase whatever is cheapest in a UK supermarket, often marked as value, basics or ‘all rounder’. These WILL give great results – especially if you follow my recipe!

I have used new potatoes, King Edwards, and baby potatoes in the past too. All with great results.

Which are potatoes are the best to roast? < This might give you a help with choosing the best potatoes for roasties if you want to really get it right!

Is it better to boil potatoes before roasting?

Personally I will always parboil potatoes if I’m going to be roasting them in the oven.

Sometimes, when using my air fryer, I will skip this step. The results are still good, though maybe just not quite as soft and fluffy on the inside.

How do you keep garlic from burning when roasting potatoes?

Keep the skin on and this will help considerably. Alternatively you could cut your head of garlic directly in half, drizzle some olive oil in, wrap it in foil and then place this alongside your potatoes. That will help it cook evenly without burning.

What herbs work well with this dish?

I love using thyme alongside rosemary, particularly fresh thyme. I will wash the stalks, then pull through my fingers to separate all of the little leaves from the stalks.

I add these when I add the garlic and rosemary and it just brings an extra hit of flavour.

Is this recipe suitable for Vegans?

Yes! This dish contains just a few basic ingredients and is suitable for Vegans as well as being gluten free.

Looking for some other potato recipes?

• OXO roast potatoes
• Marmite roast potatoes
• Ninja Foodi roast potatoes
• Air fryer canned potatoes
• Hasselback potatoes in the air fryer
• Air fryer mashed potatoes
• Mashed potato balls in the air fryer

How to cook rosemary and garlic roasted potatoes:

Print

Rosemary and garlic roast potatoes

Delicious roast potatoes roasted with fresh rosemary and cloves of garlic.

Course Side Dish

Cuisine British

Keyword air fryer, garlic, potato, Roast dinner, rosemary

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Servings 4 servings

Calories 296 kcal

Author Katykicker

Ingredients

• 600 g potatoes
• 60 ml olive oil
• Salt and pepper
• 1 head of garlic
• Fresh rosemary

Instructions

1. Put a large pan of salted water on to boil.
2. Peel and wash your potatoes.
3. Cut any large potatoes into smaller pieces. I like to make potatoes 2-3 inches roughly.
4. Place the cut potatoes into the water once boiling.
5. Cook for 10-12 minutes until fork tender, but not too soft.
6. Pour the oil into your baking tray and place in the oven at 220C/430F approx (Gas Mark 7). I love to use Pyrex glass dishes for cooking roast potatoes.
7. Drain well. Leave in the colander to steam for a few minutes.
8. Shake gently to fluff up the edges a little.
9. Once the potatoes are dry carefully add them to the hot oil in your baking tray. I always pour the potatoes facing away from me – to allow any splashes of hot oil not to hit me but to hit the splashback behind my oven instead.
10. Season the potatoes with salt and pepper.
11. Cook for 40 minutes turning at least once during the cooking time.
12. Add the entire bulb of garlic cloves (broken up into individual cloves). No need to peel.
13. Add the sprigs of fresh rosemary. I like to snip them up small so there is lots of coverage.
14. Cook for another 20-30 minutes, turning at least once during cooking time.
15. Depending on the size of your roast potatoes may need a few more minutes. Exercise your common sense here – if they’re not crispy then they’re not fully cooked!
16. Once the potatoes are cooked to your liking (ideally you’ll serve them golden brown and crispy) you can squeeze out the garlic cloves and mix this garlic puree back among the potatoes for a delicious hit of garlic.

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

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