Roast Potatoes with Olive Oil, Rosemary and Garlic

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

The secret of this is to parboil the potatoes as far as you dare and to use enough olive oil so that the potato has enough of it to ‘oven-fry’ rather than roast.


  • 900 g/2 lb floury potatoes, peeled and cut into 2.5-cm/1-inch chunks
  • salt and pepper


Parboil the potatoes in salted water until they are pretty well cooked through, and drain carefully by lifting them out with a slotted spoon into a tray. Preheat the oven to 450°F/230°C/Gas Mark 8. Dry out the potatoes in the oven if necessary before roasting. Meanwhile, blanch the gar