Rosemary Roasties recipe

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  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Roast potatoes

Perfect roast potatoes with a touch of garlic and rosemary.

Essex, England, UK

6 people made this

IngredientsServes: 4

  • 800g small red potatoes, quartered
  • 4 tablespoons olive oil
  • 1 1/2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 220 C / Gas mark 7.
  2. In a foil-lined roasting tin, combine the potatoes, oil, rosemary and garlic; toss to coat. Roast uncovered in the preheated oven for 25 to 30 minutes or until potatoes are tender and lightly crisped. Stir once halfway through roasting for even cooking.

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Hedgehog Roasted Rosemary Potatoes


These Hedgehog Roasted Rosemary Potatoes are the most delicious and beautiful side dish. Crispy on the outside, buttery and soft inside and packed with rich rosemary flavours, they are a dinner time treat and would be perfect for any occasion.

Preheat oven to 200℃

Peel the potatoes and place them in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process).

Drain the potatoes, tip them into a large pot, cover with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil. Once the water is boiling, set a timer for 8 minutes. When the timer goes off, pour the potatoes into a colander and drain off the water. Leave the potatoes to steam dry for 5 minutes. Pick up the colander and shake the potatoes to “chuff” them. Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust).

Tip the potatoes into a large tray (making sure they have a bit of room to move and they’re not touching). Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning.

Put the potatoes in the oven and roast them for 30 minutes. Take the potatoes out of the oven, break the bulb over garlic into the pan, sprinkle over the rosemary and thyme. Use tongs to turn the potatoes again so they’re well covered in flavour, oil and seasoning. Put the potatoes back in the oven and roast them for a further 40-50 minutes until the skins are incredibly crispy and and a deep, gold colour.

Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil.

Serve immediately alongside a full roast with all the trimmings.

Rachael Ray: Roast Rosemary & Garlic-Infused Beef With Celeriac & Crispy Roasties Recipe Directions

  1. Preheat the oven to 400 degrees
  2. Use a small sharp knife to make 1-inch deep incissions in the beef then into each incision, put the garli cloves and rosemary leaves
  3. Season te beef with sea salt and freshly ground black pepper
  4. Pu the chopped celeriac and potatoes in a bowl with 2 cloves of garlic, olive oil, and fresh rosemary
  5. Season with sea salt and freshly ground black pepper, then toss
  6. Put the beef in the middle of a baking sheet and put the vegetables all around the beef
  7. Roast for 45 minutes in the oven
  8. Remove from the oven a couple times to toss the vegetables and baste the beef
  9. When the beef is cooked, remove from the oven and use aluminum foil to tent the roast beef
  10. Let rest for 10 minutes before slicing and serving

About Emily Hayden

I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!

Ingredients for Roasted Potato Cubes


The type of potato that you use will affect the finished texture of the potato cubes. I&rsquove talked about the different types of waxy and floury potato in my How to Roast Potatoes post.

Saying this you can use any type with this cooking method or even baby, salad or new potatoes. You wouldn&rsquot want to peel this type.

Talking of peeling the potatoes, this is always my preference. However if you prefer to keep the skin on, then go for it, nothing else in the recipe will change.


I am lucky enough to grow my own rosemary and so I have a ready supply of fresh. You can also buy it fresh in many markets and superstores.

If you only have dried rosemary to hand, that is absolutely fine to use too. But as dried herbs tend to be more potent that their fresh counterparts, I&rsquove suggested that you use half of the quantity.

Garlic Salt

Just like in my Garlic Roasted Sweet Potatoes recipe, I use garlic salt in this recipe rather than fresh garlic. This means that you are able to get all of the garlic flavour without any chance of the garlic catching and burning.

For the lowdown on using salt to properly season and enhance the flavour of your food, check out my Ultimate Guide on How to Use Salt.

There is guidance about which salt to use when, salt alternatives, using salt when baking and even what to do if you add too much salt!

Olive Oil

I don&rsquot often use a flavoured oil when roasting. But in this case where we are looking to highly flavour the potatoes, I think olive oil is the tastiest option.

You could use almost any other oil of your preference but I would avoid using butter as this will burn too easily during cooking.

Be Flexible

You can take the basic premises of roasting small potatoes and apply it to other root vegetables. I already make sometime similar with Sweet Potatoes so do check out that recipe. You could also roast cubed celeriac, yams or even Jerusalem artichokes.

You can also easily vary the flavourings. This recipe combines rosemary and garlic but you could switch the herb for any harder variety. Thyme and oregano are my go-to favourite alternatives. I would avoid soft herbs like coriander and basil and these don&rsquot stand up well to roasting.

You can also add some spice or other additional flavourings. For spice I would use dried chilli flakes. For additional flavours you could use za&rsquoatar, paprika or even cumin. Try to match or complement the flavours that you are using on the rest of your dish.

Make it Vegetarian or Vegan

This cubed potato recipe is suitable for both vegetarians and vegans without any substitutions needed.

Make it Allergy Friendly

This parmentier roast potato recipe is naturally free from egg, dairy, gluten and nuts.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Roasted Vegetable Recipes Jamie Oliver

Toss together until well coated then roast for 20 to 25 minutes or until sticky and caramelised. Ad We handpick your produce to make sure its the freshest delivered to your door steps.

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But without further ado lets move onto Jamie Olivers exemplary roast beef recipe.

Roasted vegetable recipes jamie oliver. Break the garlic bulb into cloves leaving them unpeeled and bash them slightly with the palm of your hand. Ad We handpick your produce to make sure its the freshest delivered to your door steps. Order Now Deliver Tomorrow Free Delivery Available.

Once youve baked carrots youll never boil them again. Cut the eggplant into 2cm chunks peel and slice the onions and garlic peel and finely grate the ginger. Feb 14 2014 – A roasted carrots recipe with garlic and olive oil.

Peel the vegetables and halve any larger ones lengthways. Sticky roasted carrots recipe Jamie Oliver recipes Recipe Vegetable recipes Vegetarian recipes Baked carrots. A super-easy vegan recipe from Jamie Oliver.

Jamie Olivers roast beef. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Strip off the rosemary leaves from the stalks.

Preheat your oven to 400F. Roasted potatoes recipe Jamie Oliver recipes Everyone loves roasties a few tricks and flavour combos will give you a real crowd pleaser Recipe by Jamie Oliver. The recipe This recipe is adapted from Jamies Ministry of Food by Jamie Oliver and includes directions for when to prepare roast vegetables gravy and other additions to the perfect roast dinner while your beef is cooking.

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Oven-Roasted Rosemary Thyme Potatoes

Chopped potatoes drizzled with olive oil and tossed in plenty of fresh herbs is a very simple and easy vegetarian, vegan, and gluten-free side dish. Try it if you need something quick when company's coming or for a worry-free vegan holiday side dish.

Need more reasons to try these simple oven-roasted rosemary and thyme potatoes? Besides the fact that potatoes are fairly inexpensive and quite filling, you can get them in the oven just as quickly as you can chop them up and drizzle olive oil on them—there is very little preparation needed.

All of the flavor in these roasted potatoes comes from the fresh ingredients themselves—the potatoes, olive oil, fresh thyme, and rosemary—so be sure to use quality ingredients as much as possible. Regular russet potatoes are just fine in this recipe, but something nicer such as royal blues, fingerlings, or red gold potatoes would be even better, and of course, use the best quality olive oil you have on hand. By all means, please use fresh ground black pepper and sea salt or kosher salt instead of regular table salt.

Rosemary & Garlic Sea Salt Roasties

2. Cut the potatoes in half or in quarters if they are very big: they should all be similar in size. Put them into a saucepan of cold salted water, you only need a small amount of water to allow them to the steam. Bring to the boil and cook for 8-10 minutes then drain at set aside.

3. Place the butter in a roasting tin or frying pan over a hot hob. When the butter is melted, stir in the rosemary and the crushed garlic.

4. Add the potatoes to the roasting dish and season with salt and pepper. Toss in the butter and cook in the pre-heated oven for 25 minutes.

Rosemary roasted potatoes with feta recipe

TI Media Limited

Nutrition per portion

These rosemary roasted potatoes with feta cheese are a crispy take on new potatoes which make a fuss-free alternative to your traditional roasties. Whether you want to jazz up your Sunday roast or are just after a new side to go with grilled fish or poultry, these rosemary roasted potatoes are a great option. New potatoes are at their best from April to July and will often be cheaper when they are in season, so be sure to make the most of them. The flavours of our rosemary roasted potatoes work excellently with lamb but we’ve also team them up with our stuffed pork belly. When the weather gets warmer you might also want to consider serving these rosemary roasted potatoes with feta cheese as part of your barbecue spread. They look as great as they taste and are perfect for sharing. This recipe serves eight people but you can scale the recipe up or down depending on how many people you’re catering for. If you don’t want to use new potatoes you could also use normal potatoes cut into smaller chunks or vegetables like swede and celeriac.

Rosemary Roasties

These are incredibly delicious and so versatile. I make them all the time whether its with a gorgeous roast chicken or just as a snack. You can use any combination of root vegetables or just one kind depending what you feel like, but this medley is gorgeous together and goes with just about anything. They also make great leftovers as a breakfast hash, added to a salad or reheated in the oven the next night.

Peel and chop your veg into your desired size. I wanted mine to be like regular roast potato shapes so I left them quite big and chunky.

Parboil them all in a big pot of salted boiling water for about 7 minutes. Then strain them and add the carrots and parsnips straight to your roasting dish, leaving the sweet potatoes in the colander. Shake the colander and let them bounce around, scuffing the edges so they’re nice and crumbly on the outside. Then add them to the roasting dish with the others.

Drizzle with melted coconut oil and scatter the rosemary all over. Throw in your garlic cloves, skin on, and season with salt and pepper. Toss everything around and roast at 220’C for about 45 minutes, or until nicely browned and crispy.