Mary Berry Garlic Roasted Potatoes with Rosemary

I’ll be honest—these nearly didn’t make it to the table the first time I made them. I picked one straight from the tray to “test” it… then another… then suddenly half were gone. You know that kind of potato? Crispy edges, soft inside, little bits of rosemary clinging to the surface like seasoning confetti.

What went wrong at first? I didn’t slice them evenly, so half were still pale and the others nearly burnt. The key? Consistent cuts, a hot oven, and no skipping the garlic halves—they roast sweet and mellow and flavour the whole tray. Let me show you how I fixed that.

WHY THIS ONE WORKS SO WELL

• The garlic roasts whole, mellowing in flavour while infusing the oil.
• Fresh rosemary goes in after roasting—so it doesn’t burn and stays fragrant.
• High heat + no crowding = ultimate crisp.

INGREDIENTS + WHY THEY MATTER

• New potatoes (1kg) – Hold their shape and crisp up beautifully when cut.
• Olive oil (3 tbsp) – Helps everything brown evenly and carries the flavour.
• Garlic bulb, halved – Roasts into soft cloves that you can eat or smear onto the potatoes.
• Fresh rosemary (3 sprigs) – Chopped fine and tossed through at the end for freshness.
• Sea salt – The final pinch makes the flavour pop.

MAKING IT YOURS (WITHOUT RUINING IT)

• No new potatoes? Baby Yukon Golds or Charlottes work—just make sure they’re waxy.
• Don’t love rosemary? Thyme is a lovely swap. Sage works too, but go sparingly.
• Feeling fancy? Toss in a handful of halved shallots or whole unpeeled garlic cloves to roast with the potatoes.

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

What Went Wrong	Why It Happens	How to Fix It
Uneven cooking	Potatoes were different sizes	Slice into thirds or quarters, same size
Soggy texture	Oven wasn’t hot enough	Preheat fully to 220°C, no shortcuts
Garlic burned	Put rosemary or garlic too early	Add rosemary after roasting, not before

HOW TO MAKE MARY BERRY’S GARLIC ROASTED POTATOES WITH ROSEMARY

1. Preheat oven to 220°C / 200°C Fan / Gas 7.
2. Slice potatoes into three even rounds each (or halves if they’re very small).
3. Place in roasting tin with garlic bulb halves. Drizzle with olive oil, season well with salt + pepper, and toss to coat.
4. Roast for 30–35 minutes, turning halfway, until golden and crisp on the edges.
5. Add chopped rosemary, toss to coat, and return to oven for 2 minutes if needed.
6. Serve hot, sprinkled with a pinch of sea salt.

TIPS FROM MY KITCHEN

• I use metal roasting tins, not ceramic—hotter = crispier.
• If the garlic starts to look too dark, pull it out early and toss it back in at the end.
• You can roast these ahead and re-crisp in the oven just before serving.

STORAGE + SERVING

• Fridge: Keep in a sealed container for up to 3 days.
• Reheat: Oven at 200°C for 5–8 mins—don’t use the microwave if you want the crunch back.
• Serve with: Everything. Truly. Roast chicken, fried eggs, cold mayo… they’re that versatile.

FREQUENTLY ASKED QUESTIONS

Q: Can I leave the skins on the garlic?
A: Absolutely. The skins help keep the cloves from burning and make the flavour milder and sweeter.

Q: Can I prep this in advance?
A: Yes—slice and toss the potatoes in oil, then store them covered in the fridge. Roast fresh.

Q: My potatoes never crisp—why?
A: Check your tin. Non-stick trays can soften the bottoms. Go metal, don’t overcrowd, and preheat the oven fully.

Q: Can I use dried rosemary?
A: Technically yes, but it won’t taste the same. It’s best added during roasting rather than after.

Try More Recipes:

• Mary Berry Parmentier Potatoes
• Mary Berry Honey Roasted Winter Vegetables
• Mary Berry Garlic Potatoes