Have you tried Rosemary Roast Potatoes? Roast potatoes are one of my favourite parts of a Christmas dinner or Sunday roast, and infusing them with rosemary lifts them to another level. These require only 4 ingredients and are both gluten-free and vegan-friendly.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Why Make These Rosemary Roast Potatoes
- Ingredients
- Top Tips
- Serving Suggestions
- How to make Rosemary Roast Potatoes
- Recipe FAQs
- Preparing Ahead & Storing
- Recipe Card
Why this recipe works
Fresh rosemary infuses the potatoes with a fragrant, savoury aroma that fills the kitchen and makes them irresistibly flavourful. These roast potatoes are naturally gluten-free and vegan, using olive oil instead of animal fats, so they suit most dietary needs.
The method is simple: parboil, rough up the potatoes, and roast in hot oil. That combination produces potatoes that are perfectly crunchy on the outside and soft and fluffy on the inside. With minimal ingredients and straightforward steps, this recipe becomes a dependable go-to for holidays, Sunday roasts, or casual dinners.
Why Make These Rosemary Roast Potatoes
- Super easy – minimal ingredients and simple steps.
- Crunchy exterior, fluffy interior – the classic roast potato texture.
- Comforting – a perfect side for festive meals and family dinners.
- Feeds a crowd – makes several servings, ideal for sharing.
- Gluten-free & Vegan – uses olive oil instead of animal fats.
Ingredients to make Rosemary Roast Potatoes
Just four simple ingredients:
- Maris Piper potatoes – great for roasting; crisp outside, fluffy inside. (Other roasting varieties like King Edward also work.)
- Olive oil – keeps the recipe vegan and adds flavour and colour.
- Fresh rosemary – infuses the potatoes with herb flavour; thyme can be used as a substitute.
- Salt – season to taste.
Top Tips
- Don’t over-boil: test with a knife — there should be slight resistance as it passes through the potato.
- Heat the oil: make sure the oil in the baking dish is hot before adding potatoes so they sizzle and crisp.
- Give them space if possible: spreading potatoes on the tray helps them crisp faster, though they’ll still roast well if the oven is busy.
- Cut even pieces: for uniform cooking.
- Rough up the edges: shaking the parboiled potatoes in a covered pot creates a rough surface that crisps beautifully in the oven.
Serving Suggestions
These rosemary roast potatoes pair well with gravies and classic mains. A few ideas:
- Serve with a rich mushroom gravy for a vegan option.
- Pair with vegetarian mains such as a lentil wellington or nut roast for a festive meal.
- Add alongside gluten-free, vegan Yorkshire puddings for a special occasion menu.
How to make Rosemary Roast Potatoes
Step 1: Preheat the oven to 200°C (390°F). Peel the potatoes and cut them into halves or quarters, keeping pieces evenly sized.
Step 2: Place the potatoes in lukewarm water with 4 sprigs of rosemary and a pinch of salt. Bring to a boil and parboil for about 12 minutes.
Step 3: While the potatoes parboil, pour 2–3 tbsp olive oil into a large baking dish and heat it in the oven so the oil gets very hot.
Step 4: Drain the potatoes, remove the rosemary stalks but keep the leaves, return potatoes to the pot, cover and shake to rough up the edges.
Step 5: Remove the hot baking dish from the oven, add the potatoes so they sizzle, drizzle over more olive oil, sprinkle with salt and roast for 45 minutes. Give them a shake or turn, then roast for another 45 minutes until golden and crispy.
Out of the oven they should be golden and crisp with a wonderful rosemary aroma.
Recipe FAQs
Maris Piper works well for roasting — crispy on the outside and fluffy inside. King Edward is a good alternative.
Olive oil keeps the dish vegan and adds good colour and flavour. Heating it well helps the potatoes crisp.
Yes. You can prepare at several stages: after chopping, after parboiling, or after roasting. See the storing section for details.
Fresh rosemary is recommended for the best flavour and aroma.
Preparing Ahead & Storing
You can prepare these potatoes ahead of time in a few ways:
- Stage 1 – After peeling and chopping: Place in a covered bowl in the fridge for 1–2 days.
- Stage 2 – After parboiling: Cool completely, store covered in the fridge for 1–2 days, then finish roasting on the day.
- Stage 3 – After roasting: Cool, cover and refrigerate for 1–2 days. Reheat in the oven for 20–30 minutes.
For longer storage, freeze after stage 2 or stage 3. Thaw before roasting or reheating as needed. Leftovers keep for a few days in the fridge and can be reheated or added to other dishes.
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Rosemary Roast Potatoes
Ingredients
- 2 kg maris piper potatoes
- 5 tbsp olive oil
- 4 sprigs fresh rosemary (can swap for thyme)
- Salt
Instructions
-
Preheat the oven to 200°C (390°F). Peel and chop the potatoes.
-
Place the potatoes in a pot with lukewarm water, add 4 sprigs of rosemary and some salt, bring to a boil.
-
Parboil for about 12 minutes. Test with a knife for slight resistance.
-
Pour 2–3 tbsp olive oil into a large baking dish and heat it in the oven until very hot.
-
Drain the potatoes, remove rosemary stalks but keep the leaves. Return potatoes to the pot, cover and shake to rough up the surfaces.
-
Add the potatoes to the hot oil (they should sizzle). Drizzle more olive oil over them, season with salt and roast for 45 minutes.
-
Turn or shake the potatoes, then roast for another 45 minutes or until golden and crispy.
Notes
Top Tips:
- Don’t over boil — the knife should meet slight resistance.
- Heat the oil well so the potatoes sizzle when added.
- Rough up the edges when parboiled to create a crisp crust.
- Cut evenly for consistent roasting.
Cooking in advance:
- Stage 1: After peeling and chopping — store covered in the fridge for 1–2 days.
- Stage 2: After parboiling — cool, store covered in the fridge for 1–2 days, then roast fully on the day.
- Stage 3: After roasting — cool, refrigerate for 1–2 days and reheat in the oven for 20–30 minutes.
You can freeze after stage 2 or stage 3; thaw before finishing as needed.
Nutrition
Calories: 407 kcal | Carbohydrates: 65 g | Protein: 6 g | Fat: 13 g | Saturated Fat: 2 g | Fiber: 7 g | Sugar: 3 g
