Roasty Toasty Potatoes!

Roasty Toasty Potatoes!

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  



1-2 large to medium sized potatoes per person

1 bulb of garlic

2 or 3 sprigs of rosemary

Sea salt

Freshly ground black pepper

Olive oil



1. Pre-heat the oven to 180c / 350 f / gas mark 4.

2. Peel the potatoes and cut them in half or into 3 depending on their size. 

3. Put the potatoes in a large pan of fresh water then place the pan on a high heat.

4. Bring the potatoes to the boil then allow them to bubble away for 4 or 5 minutes.

5. Strain the potatoes then toss them in the colander to roughen the edges before transferring to a large roasting tray. Drizzle the potatoes with olive oil then give them a little shuffle in the tray.

6. Cut the bulb of garlic in half widthways then nestle the garlic and the sprigs of rosemary amongst the potatoes.

7. Place the tray in the hot oven and allow them to roast for 45 minutes until they turn golden and crunchy!

8. Pile them onto a serving board or dish along with the crispy rosemary and halved garlic bulb so people can help themselves to the sweet jammy cloves. Sprinkle with a pinch of sea salt and freshly ground black pepper and serve!


Roast potatoes are so versatile - play around with different seasonings to suit the other dishes your serving, such smoked paprika & chilli… lemon wedges & thyme… wedges of red onion and a splash of balsamic vinegar… the possibilities are endless!