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Crispy Buttery Rosemary Potatoes


1kg baby potatoes, skin on and sliced in half

50g butter

Handful fresh rosemary, roughly chopped

2 cloves garlic, mince

Olive oil

Salt & pepper to season


Preheat the oven to 180c/350f and prepare a lined baking tray. Place your sliced potatoes into a large pot and fill with water to parboil them (about 10mins) Drain and place back into the pot and shake vigorously. This will help the potatoes slightly roughen around the edges, creating a more crispier crunch. Add butter, garlic, rosemary and salt & pepper and mix so all the potatoes are coated. Pour onto a baking tray and drizzle a little oil all over. Bake for 40-45 mins, turning once or twice. Serve immediately! x

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