Rosemary Roast Potatoes Recipe | Abel & Cole
Rosemary Roast Potatoes
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Total: 1 hr 30 mins
These festive spuds are the perfect buttery roast potatoes to accompany your Christmas lunch. They’re crispy on the outside, fluffy in the middle, and come topped with fresh, fragrant rosemary.
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254 kcal
(per portion)
Ingredients you'll need
  • 2kg potatoes
  • A handful of rosemary
  • 50g butter
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Large pan with lid
  • Large roasting tin or 2 medium tins
Step by step this way
  • 1.

    Half fill a large pan with water. Add a pinch of salt. Cover and put on a high heat to come to the boil. Scrub and peel the potatoes (see our tips on how to use up your potato peelings). Chop them into roughly equal-sized chunks, around 3-4cm across. When the water is boiling, add the potatoes. Bring to a gentle simmer, and then simmer for 5-6 mins.

  • 2.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Add 1 tbsp olive oil to a large roasting tin or 2 medium tins. Put them in the oven to heat the oil for 10 mins.

  • 3.

    Drain the potatoes, then tip them back into the pan. Put the lid on the pan and shake it gently a few time to rough the edges of the potatoes (be careful not to break the potatos up too much).

  • 4.

    Take the roasting tin(s) out of the oven. Add 50g of the butter and swirl to melt it. Add the spuds. Season with a pinch of salt. Turn them a few times to coat in the hot oil and butter. Roast for 45 mins till they're golden brown. If you're using 2 tins, swap them over half way through cooking.

  • 5.

    While the veg roast, finely chop the rosemary leaves. When the spuds are ready, transfer them to a serving bowl and scatter with the chopped rosemary to serve.

  • Tip

    Low Waste, No Waste
    Your potato peelings don't just make good compost, then also make great Veg Peelings Crisps (NAME TBC). Search for the recipe at and turn your potato skins into crunchy snacks.

  • Tip

    Love Your Leftovers
    Leftover roast potatoes will keep for up to 3 days in the fridge in a sealed tub. They're perfect for turning into a Spanish omelette. Finely slice them, then tip them into a frying pan with 1 finely sliced onion and a splash of oil and fry, stirring, till golden brown. Pour over enough beaten egg to cover, then fry for 1-2 mins to set the base. Transfer to a hot grill and cook till the top is set. Serve in wedges.