A professional chef has shared his simple recipe for making ‘perfect’ rosemary and garlic roast potatoes. The dish has quickly gone viral and fans are obsessed with it
Whether you’re whipping up a Sunday roast or gearing up for the festive season, roast potatoes are a must-have side dish.
However, achieving that perfect balance of crispy on the outside and fluffy on the inside can be a challenge. Overcook them, and they’ll end up charred; undercook them, and they’ll be soggy or overly soft.
Thankfully, professional chef Harry Heal, renowned for his scrumptious comfort food recipes, has revealed how to create rosemary and garlic roast potatoes that are flawlessly crispy, golden, and bursting with flavour.
In an online video, Harry explained: “As we head towards Thanksgiving [and] Christmas, and everything in between, here’s how to make perfect roast potatoes.” Harry’s roast potato recipe has exploded in popularity on social media, reports the Express.
In the comment section, one user wrote: “I’m American and have made these British roast potatoes the past two weekends and I’m obsessed. It’s a usual side dish now.”
Here’s how to make rosemary and garlic roast potatoes (serves four):
Ingredients:
- 1kg of potatoes (2.2 pounds)
- Six cloves of garlic
- Five rosemary sprigs
- One cup of olive oil
- Salt and pepper
Kitchen essentials:
- Pot
- Colander
- Baking tray
- Small bowl
Method:
Start by peeling your potatoes and cutting them into roast-appropriate chunks. Preheat your oven to 200C (400F). Put the potatoes in a pot of cold salted water and bring it to the boil.
It’s crucial to start with cold water as the potato starch will react immediately upon contact with hot water, potentially leading to uneven cooking.
Allow the potatoes to gently boil for about five minutes until they’re soft enough to pierce with a fork. Once done, drain them and give them a good shake to roughen up the edges – this will help them crisp up nicely.
Set them aside to steam dry. Next, pour a cup of olive oil onto a baking tray and pop it in the oven to heat for around 10 to 15 minutes. When it’s piping hot, carefully remove the tray from the oven and add the potatoes. Use a spoon to ensure each potato is well coated in the hot oil.
Remember, the oil will be extremely hot and may spit, so handle with care. It’s best to do this near the oven to avoid carrying hot oil around your kitchen. Season the potatoes generously with salt and pepper before roasting them in the oven for 1 hour and 20 minutes. Make sure to turn them every 20 to 30 minutes for even cooking.
Meanwhile, peel and finely chop the garlic and rosemary and combine them in a small bowl. Add a dash of olive oil and mix well. Just before the potatoes are due out of the oven, drizzle the garlic and rosemary mixture over them, ensuring an even coating. Return them to the oven for a further three to four minutes – but no longer, as you don’t want the garlic to burn.
Once the time is up, your perfectly crispy garlic rosemary roast potatoes are ready to be served. Just sprinkle a pinch of salt over them and savour the taste.