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Rosemary Garlic Potatoes

Servings 4 people


  • 1 kg New / Baby Potatoes
  • Dried Mixed Herbs
  • Garlic olive oil
  • Fresh rosemary (optional)
  • Salt and pepper


  • Wash the potatoes and drain in a colander. Add to a pan of water and bring to the boil with a pinch of salt, cooking for around 15 minutes. Keep a close eye on these - you want them to be tender when you stick a knife in but not so soft that they fall apart or to mush. Drain immediately once cooked and leave to cool
  • Chop the potatoes into halves or quarters depending on the size. Tip the potatoes into a large baking dish and drizzle with a good glug of garlic oil until evenly coated. Add a good pinch of salt and LOTS of mixed herbs along with some fresh rosemary.
  • You can pop this in the fridge until later on, or place straight into a hot oven for 15-20 minutes (180 C Fan / 200 C conventional oven) until crisp and golden. Serve alongside meatballs and taziki