Whether you are making a Sunday roast or preparing for the upcoming holiday season, roast potatoes are an essential side dish, but many people struggle with how to make them just right.
Potatoes need to be crunchy on the outside white remaining very fluffy on the inside. Cook them too long, and you risk your potatoes coming out burned, but not cooking them long enough can leave them soggy or too mushy.
Luckily professional chef Harry Heal, who is known for creating delicious comfort food recipes, has shared how to make rosemary and roast potatoes that are perfectly crispy, golden, and packed with flavor.
In a video online, Harry said: “As we head towards Thanksgiving [and] Christmas, and everything in between, here’s how to make perfect roast potatoes.
Harry’s roast potato recipe has exploded in popularity on social media. In Harry’s comment section, one user wrote: “I’m American and have made these British roast potatoes the past two weekends and I’m obsessed. It’s a usual side dish now.”
How to make rosemary and garlic roast potatoes
Ingredients (for four servings)
- 1kg of potatoes (2.2 pounds)
- Six cloves of garlic
- Five rosemary sprigs
- One cup of olive oil
- Salt and pepper
Kitchen essentials:
- Pot
- Colander
- Baking tray
- Small bowl
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Instructions
To begin, prepare your potatoes by peeling them and slicing them into roasting-sized chunks.
Preheat the oven to 200C (400F).
Place the potatoes in a pot of cold salted water and bring the water to a boil. It is important to add the potatoes to cold water as potato start will react as soon as it comes into contact with hot water, which can cause the potatoes to cook unevenly.
Leave the potatoes to simmer for around five minutes until they are fork-tender. Once ready, drain the potatoes. Give them a shake to rough up the edges, which can help make them come out even crispier, and then set them aside to steam dry.
Next, take one cup of olive oil and add it to a baking tray. Place the tray in the oven to heat up for around 10 to 15 minutes.
Once very hot, take the tray out of the oven and add the potatoes to the tray. Use a spoon to coat the potatoes in the oil and move them around to make sure all the potatoes are evenly coated. Note that the oil will be extremely hot and can even be spitting, so be careful when handling the hot oil. Make sure to add the potatoes to the tray near the oven so you are not walking around the kitchen carrying hot oil.
Season the potatoes generously with salt and pepper and place them in the oven for 1 hour and 20 minutes. Check on them every 20 to 30 minutes to turn them so the potatoes evenly cook.
While the potatoes are cooking, peel the garlic and finely chop both the garlic and rosemary, then add to a small mixing bowl. Add a small amount of olive oil to the mixture and stir well.
A few minutes before the potatoes are to come out of the oven, pour the garlic and rosemary mixture all over the potatoes and evenly coat them in seasoning. Put them back in the oven and cook for a further three to four minutes, but no more in case the garlic burns.
After the time is up, your perfectly crispy garlic rosemary roast potatoes are ready to serve. Sprinkle a pinch of salt over them and enjoy.
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