Roast potatoes with garlic and rosemary

Be sure to cut these roast potatoes with sharp corners – rounded potatoes will not get as crispy as those with right angles

WWRC Heston's Roast Potatoes-10073-030

Serves: 6
Preparation time: 20 minutes
Cooking time: 1 hour 20 minutes


1.25kg large Maris Piper potatoes

150ml olive oil

8 garlic cloves, bashed

15g rosemary

15g thyme


1. Preheat the oven to 180°C/R4.

2. Cut the potatoes into quarters and wash them in water to rinse off the starch.

3. Cover the potatoes with water in a large saucepan, bring to the boil and cook until very soft. Drain carefully and leave to cool in the colander.

4. Pour the olive oil into a roasting tray large enough to hold the potatoes in one layer, then add the potatoes. Stir to coat in the oil and place in the oven for 1 hour, gently turning every 20 minutes.

5. Add the garlic, rosemary and thyme to the tray and return to the oven for 15–20 minutes or until the potatoes are golden brown and crisp all over. Drain on kitchen paper and season with salt before serving.

Recipe and image created by Heston Blumenthal for Waitrose. Click here to find out how Waitrose can help you have a gluten free Christmas with more recipes.

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