Crispy Rosemary Roast Potatoes
Description
These roast potatoes strike the balance between festive tradition and modern ease. Fluffy on the inside, golden and crisp on the outside, and scented with rosemary and a touch of smoked paprika, they’re an irresistible part of any Christmas spread. Parboiling and roughing up the edges ensures the perfect crust, while the rosemary salt adds a fragrant lift.
They can be part-prepped ahead, simply parboil earlier in the day and roast just before serving for the best texture. If you prefer fully make-ahead potatoes, they also reheat beautifully in a hot oven.
Ingredients
- 1 kg floury potatoes, peeled and cut into large chunks
- 5 tbsp vegetable oil or olive oil
- 2 tsp rosemary leaves, finely chopped
- 1 tsp smoked paprika
- 1 tsp sea salt
- Pinch of black pepper
Instructions
- 1 Preheat the oven to 200°C (fan). Place the oil in a large roasting tin and warm it in the oven for 5 minutes.
- 2
Meanwhile, place the potatoes in a saucepan and cover with cold water. Add salt and bring to the boil. Cook for 8–10 minutes, or until the edges are just starting to soften.- 3
Drain the potatoes and shake the colander gently to roughen the edges. This will help create a crisp exterior.- 4
Carefully remove the hot roasting tin from the oven. Add the potatoes and turn to coat them in the hot oil.- 5
Roast for 40–45 minutes, turning once or twice, until golden and crisp.- 6
In a small bowl, mix the rosemary, smoked paprika, sea salt and black pepper. Sprinkle this over the potatoes as soon as they come out of the oven.- 7
Serve immediately. - 2