These roasted new potatoes are crispy on the outside and tender on the inside, with a delicious flavour from garlic and fresh rosemary. Slicing them thinly helps them roast evenly, and using a large roasting tin ensures they brown beautifully.
Ingredients Needed
- 800g (1 ¾lb) new potatoes (such as Charlotte), scrubbed
- 4 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 5 sprigs fresh rosemary
- Freshly ground black pepper
- Sea salt flakes
How To Make Roast New Potatoes with Garlic and Rosemary
- Prepare the potatoes: Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Slice the potatoes lengthways into 3mm (⅛in) thick slices. There’s no need to peel them. Pat the slices dry with kitchen paper to remove excess moisture.
- Oil the roasting tin: Spoon 1 tablespoon of olive oil into a large roasting tin (35 x 28cm) and brush it evenly over the base.
- Coat the potatoes: Add the sliced potatoes and garlic to the tin. Drizzle over the remaining 3 tablespoons of olive oil and toss everything together until well coated. Spread the potatoes evenly in the tin.
- Add rosemary and season: Tuck in the rosemary sprigs, rubbing a little oil over them to prevent burning. Season with freshly ground black pepper.
- Roast until crispy: Roast for 35–40 minutes until the potatoes are golden and tender. Transfer to a serving dish and sprinkle with sea salt flakes before serving.
Recipe Tips
- Slice evenly: Cutting the potatoes evenly helps them cook at the same rate and crisp up well.
- Pat them dry: Removing excess moisture ensures a crispier texture.
- Don’t overcrowd the tin: Spread the potatoes in a single layer to allow them to roast properly instead of steaming.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven at 180°C (fan 160°C/350°F/Gas 4) for 10–15 minutes until crispy again.
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