Mary Berry Garlic Roasted Potatoes with Rosemary

This easy and delicious Garlic Roasted Potatoes with Rosemary recipe by Mary Berry is a perfect side dish for any meal. With crispy, golden potatoes flavored with fresh rosemary and roasted garlic, it’s quick to prepare using simple ingredients you likely have at home. Enjoy this flavorful and versatile dish in just 40 minutes!

This Garlic Roasted Potatoes with Rosemary Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

• 1kg small new potatoes
• 3 tablespoons olive oil
• 1 large bulb garlic, halved horizontally
• 3 sprigs rosemary, leaves picked and finely chopped
• Salt and freshly ground black pepper
• Sea salt (for serving)

How To Make Garlic Roasted Potatoes with Rosemary

1. Preheat the oven: Set the oven to 220°C/200°C Fan/Gas 7.
2. Prepare the potatoes: Slice each potato into three even pieces and place them in a large roasting tin.
3. Add oil and seasoning: Drizzle the olive oil over the potatoes, add the garlic bulb halves, and season generously with salt and freshly ground black pepper. Toss everything together to coat the potatoes evenly.
4. Roast the potatoes: Place the roasting tin in the oven and bake for 30–35 minutes, turning the potatoes halfway through cooking until they are golden and crisp.
5. Add rosemary: Remove the tin from the oven, sprinkle over the chopped rosemary leaves, and toss to distribute the flavour evenly.
6. Serve immediately: Sprinkle the potatoes with a pinch of sea salt and serve hot for the best taste and texture.

Recipe Tips

• Slice Potatoes Evenly: Cut the potatoes into similar-sized slices to ensure they cook evenly and become perfectly crispy.
• Use Fresh Rosemary: Fresh rosemary adds the best flavor compared to dried. Chop it finely for even distribution.
• Toss Thoroughly: Coat the potatoes well with olive oil and seasoning to achieve a golden, crispy exterior.
• Preheat the Oven: Always preheat the oven to the correct temperature for the best roasting results.
• Turn Midway: Turn the potatoes halfway through roasting to avoid uneven cooking and ensure crispiness on all sides.

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers garlic roasted potatoes with rosemary in an airtight container in the fridge for up to 3 days.

• Reheating: Place leftovers garlic roasted potatoes with rosemary on a baking tray and warm them in the oven at 200°C 6 for 5 minutes until heated through and crispy again.

Nutrition Facts

Serving Size: ½ cup (140g)

• Calories: 190
• Total Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 330mg
• Potassium: 300mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Roast Potatoes
• Mary Berry French Buttered Potatoes
• Mary Berry Roasted Sausage and Potato Supper
• Mary Berry Mini Dauphinoise Potatoes
• Mary Berry Lemon Sole With Fennel Slaw