Garlic and rosemary potatoes

This is my go to recipe for any time I need to to feed a large number of people, to maximum effect and minimum effort. If you can get over peeling 4 kilos or 8 plus pounds of potatoes, the rest is child’s play, as long as you have 2-3 hours and room in the oven. This will serve 8 plus, aim for about 500g or 1 lb of potato per person, because this is the stuff most people want the most of… It’s also pretty healthy, if you ignore the carbs in the potato and the very little olive oil used. Try to use floury potatoes, as they seem to retain less water and you will have a drier middle, but you actually roast them so long, it can work with any potato… And measure up and measure down on the scale for however many you need. It’s difficult to mess these up…


4 kilos or 8 lbs potato (floury like King Edwards is best)

1 cup olive oil
5 cloves garlic, minced
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper


  1. Peel the potatoes and cut to your preferred size, smaller like around 1 1/2 inches is great here.
  2. Place in lots of water and bring to the boil. Once boiling, boil vigorously for 8 minutes.
  3. Preheat oven to 375 degrees F.
  4. Drain immediately and leave in strainer¬†for 10 minutes to allow some of the steam to come out of the potatoes (if the potatoes break up a bit don’t worry, they will be lovely and crispy – if the potatoes look waxy and uncooked, it’s okay, just shake them a bit in the strainer and the edges will rough up).
  5. Place the garlic, rosemary, thyme, garlic powder, olive oil salt and pepper in a gallon sized ziploc bag and mix well in the bag by massaging with your fingers.
  6. Add the potatoes to the bag, seal with some extra air in there to allow movement and turn the bag over several times (I do it for about 2 minutes) to ensure each potato is coated in the delicious mixture.
  7. Pour out onto a large baking sheet and sprinkle the onion powder over the top (this will add to the flavored crispiness…).
  8. Roast, turning occasionally for 2-3 hours, depending on your other cooking requirements (you can actually take them out if they are looking a bit burnt, or if you need space in the oven, and put them back in again later, they are very forgiving).
  9. Serve them very brown, very hot and with more salt and pepper, to taste…
Garlic and rosemary roast potatoes...
Garlic and rosemary roast potatoes…

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