Roast Potatoes with Rosemary

I love roast potatoes. I would happily live on them if I didn’t mind not being able to fit through doorways. They are a staple for any roast, though, and I always add pan drippings but you can make these potatoes without them. Reason? You roast them in chicken stock with rosemary and garlic, and that gives them flavour in abundance! They roast in the stock which boils down and leaves you with crispy, rosemary and garlic-infused potatoes. Don’t turn them halfway through as they will break up. It’s pretty simple – add all the ingredients, pop the roasting tray in the oven and leave until they’re golden brown. Hashtag droolfest.

Note that I didn’t add garlic to this dish because I used pan drippings from my roast chicken, which contained copious amount of garlic. However, if you’re not using pan drippings, add either a tablespoon of minced garlic or 6 crushed garlic cloves.

Roast Potatoes with Rosemary

  • Servings: 6 side servings
  • Difficulty: easy
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Roast potatoes 1Supplies:

  • 2kg potatoes, peeled and halved
  • Leaves from 1-2 rosemary sprigs (1 if large, 2 if smaller)
  • 1 cup chicken stock
  • 1 cup pan drippings/roast chicken juices (optional)
  • 1 tablespoon minced garlic/6 crushed cloves (if not using pan drippings)
  • 2 tablespoons olive oil

 

Making it happen:

Roast potatoes 31. Preheat your oven to 200°C (390°F).
Peel the potatoes and cut them in half. Drizzle olive oil over them and stir to fully coat them. Add the rosemary (and garlic if applicable) and thoroughly stir. Pour the chicken stock (and roast chicken juices if applicable) over the potatoes, stir and place in the oven on the middle shelf.

 

Roast potatoes 42. Roast for 1½ hours until they’re crispy and the stock has boiled down. Serve hot.

 

Crispy Roast Potatoes

No roast is complete without roast potatoes. Getting them to crisp is so easy, but it is time consuming. If you have some time to spare, I would definitely recommend this recipe.

Crispy Roast Potatoes

Servings: 4     Prep time:     25 minutes     Cooking time: 40 – 45 minutes

Ingredients:

  • 8 large potatoes, peeled and halved
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • Water for boiling
Method:
Preheat your oven to 220°C. Pour the oil into a roasting tray and heat it for 15 minutes.
While the oil is heating up, peel the potatoes and halve them. Bring a large pot of water to the boil and boil the potatoes for 10 minutes on high. After 10 minutes, drain them in a colander and shake the potatoes around in the colander to “rough up” the edges. This is one factor that contributes to their crispiness.
Once the oil has heated after 15 minutes, add the potatoes to the oil in the roasting tray. Roll each potato around in the oil so that all the sides and covered with oil. This is the other half a factor to crisping them. Sprinkle with salt and return the tray to the oven.
Bake for 40 – 45 minutes until they have browned nicely and crisped to your satisfaction.
Enjoy!