Mary Berry​ Roast New Potatoes With Garlic And Rosemary

I first made these roast new potatoes one grumpy Sunday when I had almost nothing in the fridge except a bag of Charlotte potatoes, some scraggly rosemary, and a garlic bulb that was slightly past its prime. To be honest, I wasn’t expecting much. I sliced them thin just to make them cook faster—and ended up stumbling onto the best texture I’ve ever had from a roastie.

The first time, I crowded the tin (rookie error), and they steamed instead of crisping. The second time, I nailed it. Crispy edges, soft buttery middles, and that warm garlicky, herby perfume that makes you feel like you know what you’re doing in life.

If you’ve ever had sad, soggy potatoes, let me show you how I fixed that.

Why This One Works So Well

The real magic here? Slicing the new potatoes thinly—about 3mm. It’s what gives them that golden crisp on the outside without drying out the inside. Most recipes tell you to halve them or leave them whole, which works if you’re patient (I’m not). This method gets you crispy edges, faster.

Also: roasting on a pre-oiled, large tin makes a difference. If the tin’s too small, they’ll steam and sulk instead of browning. And don’t skimp on the rosemary. Rub a bit of oil on those sprigs so they crisp instead of burning—tiny thing, big flavour.

INGREDIENTS + WHY THEY MATTER

• New potatoes (800g) – I like Charlottes because they hold shape but go buttery inside. Jersey Royals also work, but they’re pricier.
• Olive oil (4 tbsp) – Don’t reduce it. Tried once with less, and they were more “sad slice” than “golden crisp.”
• Garlic (3 cloves, sliced) – Infuses the oil and crisps up. Sliced is better than minced—less chance of burning.
• Fresh rosemary (5 sprigs) – Tuck it in whole. Chopped rosemary burns and turns bitter.
• Sea salt flakes – Save this for the end. Adds texture and that final punch.
• Black pepper – Freshly ground makes a difference here—pepper dust just disappears.

Want to Change It Up? Here’s How

• No rosemary? Thyme works beautifully, but don’t overdo it—2 sprigs is plenty.
• Garlic-free? I’ve tried it with sliced shallots—mellower, still fragrant.
• Oil-free version? Honestly? Don’t bother. I tested with a low-oil spray, and they never got crisp.
• Gluten-free? Naturally is.
• Dairy-free? Yep. No butter here.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Potatoes steamed, not crisped	Tin was overcrowded	Use a large tin—single layer only
Garlic burned and went bitter	Slices were on top and uncoated	Nestle under potatoes, coat lightly in oil
Uneven roasting	Slices were different thicknesses	Slice all to about 3mm using a mandoline if possible

HOW TO MAKE MARY BERRY’S ROAST NEW POTATOES WITH GARLIC & ROSEMARY

1. Preheat your oven to 200°C (fan 180°C / 400°F / Gas 6).
2. Slice the potatoes lengthwise into 3mm slices. No need to peel. Pat them dry with kitchen paper—this step really helps crisp them.
3. Oil the roasting tin. Use a large one (around 35 x 28cm). Add 1 tablespoon olive oil and brush it around the base.
4. Toss everything together. Add potatoes and sliced garlic to the tin. Drizzle over the remaining 3 tablespoons oil. Toss until everything is coated.
5. Add rosemary. Tuck whole sprigs between the potatoes. Rub them with a bit of oil so they don’t burn.
6. Season. Add freshly ground black pepper—but wait to salt until the end.
7. Roast for 35–40 minutes, until golden and tender. The edges should be crisp, and you’ll smell the garlic and rosemary when they’re ready.
8. Transfer to a serving dish and sprinkle with sea salt flakes while hot.

TIPS FROM MY KITCHEN

• I always use a metal roasting tin—ceramic doesn’t crisp them the same.
• Let the tin preheat for 2 minutes before adding the potatoes—mini sizzle equals better base crisping.
• Don’t line the tin with baking paper—it traps steam.
• If garlic browns too fast halfway through, tuck it under the potatoes.

STORAGE + SERVING

• Fridge: Cool completely, then into an airtight container—keeps for 3 days.
• Reheat: Best in the oven (180°C fan) for 10–15 minutes. Air fryer also works.
• Freezer? I’ve tried it. Texture goes mushy. Wouldn’t recommend.
• Serve with: Roast chicken, fish pie, or honestly, just a dollop of mayo and a glass of wine.

FREQUENTLY ASKED QUESTIONS

Q: Can I slice the potatoes ahead of time?
A: You can—but keep them submerged in water, then pat them super dry before roasting.

Q: Do I need to parboil them first?
A: Nope. Sliced this thin, they roast through beautifully without any pre-boiling.

Q: Can I use dried rosemary?
A: Only in an emergency. Use half a teaspoon and mix it into the oil. Fresh really is better here.

Q: Can I cook these in an air fryer?
A: Yes—same method, just smaller batches. Shake the basket halfway.

Try More Recipes:

• Mary Berry Potato Rösti With Onion
• Mary Berry Parmentier Potatoes
• Mary Berry Garlic Herb Flatbreads Recipe
• Mary Berry Celeriac and Potato Mash