Crispy Rosemary Roast Potatoes

What’s a Christmas meal without roast potatoes!?

They’re only worth it, however, if they’re crispy crunchy on the outside and soft and pillowy on the inside. The key to making the perfect roast potato is parboiling the potato till it’s about 80% cooked then roasting it at a high heat with a whole lotta fat. Your diet can take a break for a day. It’s Christmas! 🎅🏽🎄


1kg potatoes

3 tbsp extra virgin olive oil

1/2 tsp garlic powder

1 tsp chopped rosemary

Salt and pepper


Peel and chop the potatoes. Save the skins for a deep fried potato skin snack if you want.

Place the chopped potatoes in a large pot of salted water. Bring to a boil and allow to boil for about 10 min or until it easily falls a fork once pierced.

Preheat the oven to 220°C.

Drain the potatoes using a colander and give it a good shake to get rid of excess moisture and to fluff the exterior of each potato. (When each potato looks starchy and fluffy they’ll crisp up really nicely.)

On a baking tray, drizzle 2 tbsp of extra virgin olive oil and spread evenly with your hands. Place the potatoes on the tray and spread evenly so each potato is making direct contact with the tray and no one potato is on top of another. Season with garlic salt, rosemary, and salt and pepper then drizzle the final tablespoon of olive oil on top.

Place the potatoes in the oven and let roast for about 15 minutes or until a few potatoes begin to become golden brown and crispy. Remove from the oven and give the potatoes a good toss. Then change the oven setting to grill at a high heat but not the highest heat and place the potatoes back in the oven to roast for a further 5-10 minutes. Check the potatoes often because they can easily burn under the grill.

Serve as a side dish.

Serves 6

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