Have you tried Rosemary Roast Potatoes? Roast potatoes are one of my absolute favourite parts of a Christmas dinner or Sunday roast! Infusing them with rosemary takes them to the next level. These are very easy with just 4 ingredients and are both gluten-free and vegan friendly.
Jump to:
📋About The Recipe
Infused with fresh rosemary, making them so fragrant and flavourful, these herb roasted potatoes is a staple for me. Your whole kitchen will smell of fresh herbs and get everyone’s mouthwatering.
It’s hard to find someone who isn’t a fan of potatoes so this is one of my go-to recipes whenever we have guests over as well. As they’re naturally gluten-free and vegan, it caters to everyone. Perfectly crunchy on the outside but soft and fluffy on the inside, these herb potatoes compliment pretty much any meal!
These rosemary baked potatoes are so easy to make as they don’t take a ton of ingredients and will quickly be a staple for you as well. In fact, it’s so simple that after a couple of goes, you’ll be able to make it without a recipe.
👨🏻🍳Why Make This Recipe
- Super easy – these are incredibly easy roast potatoes to make.
- Crunchy – on the outside and fluffy on the inside just how they should be.
- Comforting – the best side dish for Christmas day or a Sunday roast.
- Perfect for sharing – while you can try to eat these all yourself (I would if I could) these rosemary roasted potatoes serve 6.
- Gluten free & Vegan – most roast potatoes aren’t vegan friendly! They use beef drippings or goose fat but these are totally vegetarian roast potatoes as we use olive oil instead.
🥘Ingredients
These rosemary roast potatoes only contain 4 ingredients!
- Maris Piper Potatoes – I personally use these as they’re a great all round potato and brilliant when roasted. They’re readily available, not too expensive and go crispy on the outside yet stay fluffy on the inside.
- Olive Oil – This keeps these rosemary roast potatoes vegan friendly. Most recipes contain goose fat or beef drippings.
- Rosemary – The match made in heaven! You can’t beat roasted potatoes infused with rosemary. If you don’t like it you can always switch for Thyme.
- Salt – A little salt goes a long way for these potatoes. Season to taste with it.
🔪Method
Step 1: Simply peel your Maris piper potatoes and cut them in half or quarters if they’re large.
Step 2: Place into a pot with luke warm water with 4 sprigs of rosemary. Bring the water to a boil and par boil the potatoes for roughly 12 minutes.
Step 3: Whilst the potatoes are boiling, add olive oil to a large baking dish and place in the oven at 200C (390F) so that the oil heats up.
Step 4: Drain the water and place the potatoes back into the pot. Discard the rosemary stalks but making sure to keep as much of the leaves as possible. Place a lid on the pot and gently shake. This helps to rough up the potatoes which helps your rosemary roast potatoes go crispy!
Step 5: Simply add the potatoes to a large baking dish and drizzle over more olive oil and a generous pinch of salt before placing in the oven for 45 minutes. After 45 minutes simply remove them give them a shake and place back in for a further 45 minutes until crispy and golden.
Here they are straight out the oven! Golden and crispy just how they should be. The kitchen will also be smelling incredible from the rosemary.
👪Recipe FAQ’s
I personally use Maris Pipers as they’re a great all round potato and brilliant when roasted. They’re readily available, not too expensive and go crispy on the outside yet stay fluffy on the inside. You could swap for other varieties such as King Edward.
Well there is a couple reasons. Some will say it’s bad at high temperatures which is kind of true but it’s the best vegan friendly oil I have tried and it adds better colour and flavour.
Absolutely! I definitely think they’re best served straight out the oven but it’s obviously a busy time around Christmas or Sunday roasts. I will go into more details in the “preparing ahead and storing” section below a few paragraphs below.
I would highly recommend you stick with fresh rosemary for these rosemary potatoes.
💭Top Tips
- Don’t over boil the potatoes. A trick I use to test is poke with a sharp knife. You want there to be a little restriction whilst going through the potato. If the knife slides through too easily they’re over boiled and if you can slide the knife through they aren’t ready.
- Make sure the oil in the baking dish is nice and hot. This means it will sizzle when you add the potatoes and helps with them to go crispy.
- Ideally you want to give the potatoes space to roast, this actually speeds up the process. BUT we all know the oven gets totally rammed on big days like Christmas so you can roast them like I have in the photos. They will still go crispy and taste great.
- Try to cut them into equal sized pieces so they roast evenly in the oven.
- Don’t be tempted to skip roughing up the potatoes. This is the secret to crunchy potatoes as this step creates the best surface for the potatoes to crisp up as a crust can form. Be sure to take a look at my step by step photos, you want the outside of the potatoes to have a bit of a mashed potato look to it.
🥡Preparing Ahead & Storing
Yes you can totally prepare these rosemary roast potatoes ahead of time. There are a few ways heres how:
- Stage 1 After peeling and chopping – Simply place in a large bowl, cover and place in the fridge for 1-2 days.
- Stage 2 After par boiling – Drain, allow to cool completely and then place in a large bowl, cover and place in the fridge for 1-2 days. Then follow the cooking instructions as normal on the day.
- Stage 3 After roasting – Allow to cool, cover and place in the fridge for 1-2 days. Reheat by placing back in the oven for 20-30 minutes on the day.
If you want to prepare even further in advance you can freeze them after stage 2 or stage 3. Simply allow to defrost and either completely roast for 90 minutes if stage 2 or reheat by baking for 20-30 minutes if stage 3.
If you have any leftovers (never is in our house) then simply refrigerate for a few days and have with leftover roast, side dish to another dinner or add them to soup.
🍽Serving Suggestions
Some of my favourite recipes to accompany these rosemary roast potatoes:
- No roast potato is complete without a great gravy. Try my Homemade Mushroom Gravy
- Serve with two of my amazing Christmas mains Easy Lentil Wellington or Christmas Nut Roast
- If you’re going all out for Christmas day try my Gluten-free & Vegan Yorkshire Puddings
- Homemade Cranberry Sauce that’s refined sugar free
Are you ready to try these very Rosemary Roasted Potatoes?! I am so excited to hear what you think.
Tried this recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!
Recipe
Rosemary Infused Roast Potatoes
Ingredients
- 2 kg maris piper potatoes
- 5 tbsp olive oil
- 4 sprigs fresh rosemary (can swap for thyme)
- Salt
Instructions
- Firstly pre-heat your oven to 200C (390F) and then peel and chop your potatoes
- Now place the potatoes into a large pot of water with 4 sprigs of rosemary and a few pinches of salt and bring to a boil
- Par boil the potatoes for 12 minutes (see top tips in the notes below to find out how to know when they are ready)
- Now pour 2-3 tbsp of olive oil into a large baking dish/tray and place in the oven to get very hot ready for the potatoes
- Drain the potatoes, removing just the rosemary stems (keep as many of the leaves as possible)and place the potatoes back into the pot you boiled them in, place the lid on and give them a couple firm shakes. This helps to break them up and to get nice and crunchy
- Remove the baking dish from the oven, place the potatoes inside (you should hear them sizzling from the hot oil)
- Drizzle over a good few glugs of olive oil across the potatoes making sure each is covered evenly, along with a good few pinches of salt and place in the oven for 45 minutes
- Remove from the oven, turn the potatoes so they cook evenly and place back in the oven for 45 minutes or until they're golden and crispy
Notes
- Don’t over boil the potatoes. A trick I use to test is poke with a sharp knife. You want there to be a little restriction whilst going through the potato. If the knife slides through too easily they’re over boiled and if you can slide the knife through they aren’t ready.
- Make sure the oil in the baking dish is nice and hot. This means it will sizzle when you add the potatoes and helps with them to go crispy.
- Ideally you want to give the potatoes space to roast, this actually speeds up the process. BUT we all know the oven gets totally rammed on big days like Christmas so you can roast them like I have in the photos. They will still go crispy and taste great.
- Try to cut them into equal sized pieces so they roast evenly in the oven.
- Don’t be tempted to skip roughing up the potatoes. This is the secret to crunchy potatoes as this step creates the best surface for the potatoes to crisp up as a crust can form. Be sure to take a look at my step by step photos, you want the outside of the potatoes to have a bit of a mashed potato look to it.
- Stage 1 After peeling and chopping – Simply place in a large bowl, cover and place in the fridge for 1-2 days.
- Stage 2 After par boiling – Drain, allow to cool completely and then place in a large bowl, cover and place in the fridge for 1-2 days. Then follow the cooking instructions as normal on the day.
- Stage 3 After roasting – Allow to cool, cover and place in the fridge for 1-2 days. Reheat by placing back in the oven for 20-30 minutes on the day.
- No roast potato is complete without a great gravy. Try my Homemade Mushroom Gravy
- Serve with two of my amazing Christmas mains Easy Lentil Wellington or Christmas Nut Roast
- If you’re going all out for Christmas day try my Gluten-free & Vegan Yorkshire Puddings
- Homemade Cranberry Sauce that’s refined sugar free
