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Rosemary roast potatoes

Name: Rosemary roast potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 3kg floury potatoes (maris piper or king edward); 1 tsp fine salt, plus extra to season; 4 tbsp goose fat or veg oil; 1 tbsp sea salt flakes; 3 rosemary sprigs, leaves picked

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 29 Oct 24
Updated: 29 Oct 24

Roast potatoes are secretly everyone’s favourite part of Christmas dinner. Regardless of how tender your turkey is or how many trimmings and sauces it comes with, if your roasties don’t hit the mark, there’ll be disgruntled elves all around the table. Thankfully, this roast potatoes recipe is failsafe, foolproof and fantastically flavourful.

Make your best-ever roast turkey this year with our ultimate recipe.

Easy
November 2024

Test kitchen approved

Serves 6-8
Prep time 30 min. Oven time 55 min

Make your best-ever roast turkey this year with our ultimate recipe.

Nutrition: per serving

Calories: 354kcals
Fat: 6.7g (0.4g saturated)
Protein: 7.5g
Carbohydrates: 64g (2.6g sugars)
Fibre: 4.5g
Salt: 1.2g

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Before you start

Washing the spuds removes some of their starch, which is the enemy of a crisp finish. You then simmer them gently, just until the outsides are soft enough to rough up, leaving the centres to steam into fluffy deliciousness in the oven. Rosemary salt is the perfect herbal finish.

You can parboil and steam dry the potatoes, then keep them chilled in the fridge (covered) for up to 3 days before cooking.

Before you start

You can parboil and steam dry the potatoes, then keep them chilled in the fridge (covered) for up to 3 days before cooking.

Ingredients

3kg floury potatoes (maris piper or king edward)
1 tsp fine salt, plus extra to season
4 tbsp goose fat or veg oil
1 tbsp sea salt flakes
3 rosemary sprigs, leaves picked

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Method

Heat the oven to 220°C/ 200°C fan/gas 7 and put a large baking tray in to heat up. Half-fill a large pan with water. Cut the spuds into 5-6cm chunks, putting them in the water as you go. Use your hands to swish the potatoes around in the water, then drain. Return to the pan, cover with fresh water, then season with a generous pinch of salt. Cover the pan with a lid and bring to the boil. Reduce to a gentle simmer and cook for 5 minutes.
Drain the potatoes and leave to steam-dry (in the colander or, ideally, spaced out on a wire rack) for at least 5 minutes. Add the goose fat or oil to the hot baking tray and return to the oven to heat through.
Meanwhile, pulse the 1 tbsp salt flakes, 1 tsp fine salt and rosemary in a food processor to a chunky crumb. (The flakes add extra little pops of saltiness.)

Tip the potatoes into the pan you par-boiled them in, season with a pinch of salt and pepper, put the lid on and shake to fluff up the edges. Carefully tip into the tray of hot fat and use a spatula to turn them until coated in the fat. Roast for 50 minutes, turning occasionally, until crisp and golden all over.
Remove from the oven and scatter over most of the rosemary salt, turning so they’re coated all over. Roast for 5 minutes more. Season with the remaining salt as soon as you remove them from the oven.