There’s nothing like the smell of rosemary roast potatoes wafting through the kitchen on a cold Sunday afternoon. These crispy-on-the-outside, fluffy-on-the-inside golden bites of perfection are the soul of a roast dinner, a vegan Christmas, or a cozy Sunday roast. This recipe brings back memories of my grandmother’s Sunday lunches, when we’d hover around the oven door just waiting for that crunch test. With only four simple ingredients—potatoes, olive oil, rosemary, and salt—you’ll discover how easy it is to create a dish that everyone will fight over at the table. Let’s dive into the best herb roasted potatoes ever.
The Story Behind the Perfect Rosemary Roast Potatoes
A Sunday Tradition with a Modern Vegan Twist
Growing up, roast potatoes were the highlight of every Sunday roast. My family always believed the perfect potato needed two things—crunch and flavor. My mother’s secret was adding sprigs of fresh rosemary during the parboil stage. That fragrant herb infused the potatoes beautifully, making them smell irresistible long before they hit the oven. Today, I’ve adapted her method for modern kitchens and vegan eaters. By using olive oil instead of butter or animal fat, these rosemary roast potatoes remain completely plant-based while staying true to the classic British roast texture we all love.
Print
Rosemary Roast Potatoesnner
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
Crispy golden rosemary roast potatoes—vegan, gluten-free, and perfect for Christmas dinner or Sunday roast.
Ingredients
2 kg maris piper potatoes
5 tbsp olive oil
4 sprigs fresh rosemary
Salt to taste
Instructions
1. Preheat oven to 200°C (390°F).
2. Peel and chop potatoes.
3. Boil with rosemary and salt for 12 minutes.
4. Heat olive oil in tray.
5. Drain and shake potatoes.
6. Roast for 45 minutes.
7. Turn and roast another 45 minutes.
Notes
Use fresh rosemary for best aroma.
Don’t overcrowd tray for crisp results.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 200g
- Calories: 280
Why Rosemary Works So Well with Potatoes
Rosemary is a powerful herb. Its piney, citrusy aroma stands up perfectly to the earthy starchiness of potatoes. When roasted, rosemary becomes crispy and fragrant, releasing oils that coat each potato piece like edible perfume. Combined with salt and olive oil, it turns simple spuds into a masterpiece worthy of any Christmas dinner or Receitas Vegetarianas spread. Whether served with roasted veggies, nut roast, or vegan gravy, this dish transforms the ordinary into something luxurious.
Choosing and Preparing the Perfect Potatoes
The Best Type of Potato for Roasting
For crispy roasted potatoes, texture matters. Maris Piper potatoes are the UK favorite because of their fluffy interiors and high starch content. If you’re elsewhere, Yukon Gold or Russet varieties are perfect alternatives. Their natural dryness ensures a golden crust and a soft, buttery middle. Always start by peeling and chopping them evenly to ensure consistent cooking.
The Secret to Getting Crispy Edges
Here’s where most people go wrong—they skip the parboil and shake step. After boiling your potatoes with rosemary and salt for 12 minutes, drain them, remove the woody rosemary stems, and give them a few firm shakes in the pot. This breaks up the surface, creating those rough edges that crisp beautifully in the oven. When these slightly fluffed-up pieces meet hot olive oil, magic happens. It’s the difference between soggy potatoes and irresistible, crunchy perfection.
The Step-by-Step Method for Rosemary Roast Potatoes
The Classic Roasting Process
-
Preheat your oven to 200°C (390°F).
-
Parboil your potatoes for 12 minutes in salted water with rosemary sprigs.
-
While they boil, pour 2–3 tablespoons of olive oil into a large roasting tray and place it in the oven to heat up.
-
Drain your potatoes, remove stems, and shake them vigorously in the pot.
-
Transfer them into the sizzling hot oil. You should hear them sizzle immediately—this sound is your golden ticket to crispiness.
-
Season generously with salt, drizzle with more olive oil, and roast for 45 minutes.
-
Turn each piece and roast for another 45 minutes until golden and crunchy.
How to Tell They’re Ready
Perfect rosemary roast potatoes should be golden brown with rough, crisp edges. You can test them by tapping one with a fork—it should sound hollow. The inside stays fluffy and creamy. That’s the hallmark of a flawless roast.
Serving Suggestions and Variations
Perfect Pairings for a Roast Dinner
These rosemary roast potatoes are showstoppers on their own, but they shine brightest beside hearty mains. Pair them with roasted vegetables, vegan nut roasts, or a rich onion gravy for a festive Christmas dinner. For a Mediterranean flair, add garlic cloves or thyme. Planning a Vegan Christmas feast? Serve them with cranberry sauce and maple-glazed carrots for a dish that’s equal parts rustic and elegant.
Creative Twists for Every Cuisine
Want to explore beyond British roasts? In Vegane Rezepte style, swap rosemary for oregano, sprinkle paprika before roasting, or toss in a handful of lemon zest for brightness. For Receitas Vegetarianas, try using sweet potatoes for a slightly caramelized version. These small tweaks keep the base recipe intact but let you explore different cultures—without compromising that beloved crunch.
Tips, Storage, and Common Mistakes
Top Tips for Flawless Roast Potatoes
| Step | Tip |
|---|---|
| Parboil | Don’t skip it—this ensures a soft inside and crispy outside. |
| Oil | Always preheat oil before adding potatoes—it starts the crisping instantly. |
| Space | Avoid overcrowding the pan; airflow equals crunch. |
| Seasoning | Add salt early, but finish with a pinch of flaky sea salt before serving for texture. |
Storage and Reheating
Leftover roast potatoes? Store them in an airtight container in the fridge for up to three days. To reheat, skip the microwave—it makes them soft. Instead, reheat in a 200°C oven for 15 minutes to bring back that irresistible crunch.
Common Mistakes to Avoid
-
Skipping the shake: No rough edges means no crisp.
-
Too little oil: Dry roasting won’t give the golden color you want.
-
Overcrowding: Steam kills crispness—use two trays if needed.
-
Low oven temp: Anything below 190°C won’t caramelize properly.
FAQ Section
Can I make rosemary roast potatoes in advance?
Yes! Parboil and shake them earlier, then store in the fridge. Roast fresh when ready to serve.
Can I use dried rosemary?
Fresh rosemary gives the best flavor, but dried works if added during boiling.
Are rosemary roast potatoes vegan?
Absolutely—this version uses olive oil, making it 100% vegan and gluten-free.
Can I freeze roast potatoes?
Yes, freeze after the first roast for up to three months. Reheat at 200°C directly from frozen until crispy.
What’s the best oil for roast potatoes?
Extra virgin olive oil gives rich flavor, but sunflower or avocado oil works too.
Conclusion
These rosemary roast potatoes prove that the simplest ingredients often create the most satisfying dishes. With the scent of herbs, the sizzle of hot oil, and the joy of sharing them at the table, this dish turns every meal into a celebration. Whether it’s your Sunday roast, a Vegan Christmas, or just a weekday dinner that needs a comforting side, these herb roasted potatoes never fail to impress. So grab your roasting tray and make magic happen—one crispy bite at a time.
Discover more delicious recipes by following me on Facebook and Pinterest.