Roast Potatoes with Garlic and Rosemary

Roast Potatoes with Garlic and Rosemary

Rosemary & Garlic Potatoes - Served at our Founder's Birthday Celebration. Recipe Courtesy of Giancarlo & Katie Caldesi.

Categories: Sides & Salads

Serves: 4 Preparation time: 30 mins Cooking time: 30 mins



  • 1kg of potatoes such as Desiree or King Edwards, washed and cut into 3cm cubes, skins left on
  • 6 tbsps extra-virgin olive oil
  • 2 tsps salt
  • Freshly ground black pepper
  • 8 garlic cloves, skins left on but crushed lightly
  • Four sprigs of fresh rosemary, left whole but crushed lightly


  1. Put the cut potatoes in a large bowl of water and leave for half an hour to take out some of the starch. Dry on a clean tea towel.
  2. Preheat the oven to 180˚C/350˚F/Gas 4.
  3. Put the potatoes into a large roasting dish.
  4. Drizzle the potatoes with olive oil and sprinkle with salt and pepper, mix well and add crushed garlic and rosemary.
  5. Put into the hot oven to roast for 20-30 minutes until browned all over. Half way through the cooking time, baste the potatoes being careful not to crush them too much.
  6. Remove herbs before serving.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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