Family dinner wouldn’t be complete without everyone’s favourite starchy side. Garlic and rosemary roast potatoes are a deliciously flavourful update for your table. Perfect for a huge family affair or Christmas dinner.
Recipe by Katelyn Williams
Garlic and rosemary roast potatoes
- 2,5kg potatoes, peeled and halved
- vegetable oil, to fry
- 2 whole garlic heads, separated and unpeeled
- handful fresh rosemary sprigs
- salt and freshly ground black pepper, to taste
Place the potatoes in a pot of salted water and bring to a boil until just tender but still a bit firm. Drain the water off, place the lid on the pot and shake the pot once or twice to fluff the potatoes up on the outside. Spread out on a large baking sheet and allow to cool.
When you’re almost ready to serve, preheat the oven to 200°C and preheat a large baking tray (or two if necessary) with about 1cm oil in the bottom. When the oil is hot, carefully place the potatoes, garlic, rosemary and seasoning in the trays, leaving enough space in between so the potatoes can roast. Return to the oven and roast until golden and crunchy, about 40 minutes, turning every 15 – 20 minutes.
Cook’s tip: Cooling the potatoes at the end of step 1 will give their outsides a lovely crunch.