Rosemary and Garlic Roast Potatoes
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
This follows the classic roast potato method, but the oil is first infused with rosemary and garlic, and the fried garlic, rosemary and fresh parsley are tossed back through the potatoes at the end.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- large heavy roasting tin
- large pot
- colander
- small saucepan
- fine sieve
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 286 kcal |
| Protein | 5.3 g |
| Carbohydrate | 44.7 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 10.3 g |
| of which saturates | 1.5 g |
| Fibre | 5.5 g |
| Salt | 0.96 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Potatoes
- 1.5 kg floury potatoes (such as Maris Piper, King Edward or russet), peeled
- 2 l water, for parboiling
- 25 g fine salt, for the parboiling water
- ½ tsp bicarbonate of soda
Rosemary oil
- 5 tbsp olive oil
- 2 tbsp rosemary leaves, finely chopped
- 4 garlic cloves, finely chopped
To finish
- 3 tbsp chopped flat-leaf parsley
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 1
Heat the Oven. Preheat the oven to 230°C (210°C fan) at least 20 minutes ahead, so the tin is ready to go the moment the potatoes are roughed up.
- 2
Make the Rosemary Garlic Oil. Heat the oil with the rosemary and garlic in the small saucepan over medium heat, stirring, until the garlic is just pale gold, about 3 minutes. Strain immediately into the large bowl, keeping the crisp garlic and rosemary aside, since garlic left in for the whole roast would simply burn, which is why it's fried briefly first and added back only at the end.
- 3
Cut and Parboil the Potatoes. Cut the peeled potatoes into 5 cm chunks, then bring the water to the boil with the salt and bicarbonate of soda, add the potatoes and simmer for about 10 minutes, until a knife meets little resistance at the edges.
- 4
Rough Up the Surface. Drain and leave to rest for a minute, then shake hard in the colander until the surfaces turn to a rough, starchy paste. This texture is what lets the crust form once the potatoes hit the oil.
- 5
Toss in the Oil and Roast. Toss the potatoes through the rosemary garlic oil to coat, spread them out in the tin and roast for 20 minutes. Turn, then roast for a further 20-30 minutes, until deep golden and crisp.
- 6
Toss With the Fried Garlic and Herbs. Toss the hot potatoes with the reserved fried garlic and rosemary, the chopped parsley, salt and pepper, then serve straight away while everything is still warm and fragrant.
Storage
Keep in the fridge for up to 3 days; reheat on a tray in a hot oven at around 200°C (180°C fan) until piping hot (74°C) and crisp again. They freeze well for up to 2 months, though it's best to add fresh parsley after reheating rather than before freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
