Perfect Roast Potatoes

Roast potatoes, side dish, gluten free, vegetarian, plant based

Fun fact, if I’m having a meal and roast potatoes are on the plate, they’ll be the last thing I eat on the plate.  Why?  Because they are quite possibly my favourite way for potatoes to be cooked so I save them for last.  My late Mum used to do exactly the same for any food on her plate which was her favourite, always saved the best until last!

For me, a good potato has to be crunchy on the outside yet fluffy and light on the inside and the recipe below never fails me in delivering the perfect roast spud.  The key is to get good floury potatoes, not to par-boil them for too long and then give the potatoes a proper shake in the colander to ‘chuff’ the edges – this ensures a good crispy shell.

The garlic is delicious too in its own right, it’ll be lovely and soft once roasted and you can either squeeze it out of its skin onto the potatoes before serving or add it to other veggies your serving.

Potatoes are a good source of vitamin C, potassium and fibre.  Potatoes contain an amino acid called tryptophan which has sedative properties so helps us relax…ever felt sleepy after eating a meal containing potatoes?  That may be why!


-5 or 6 medium floury potatoes

-5 garlic cloves, unpeeled

-2 sprigs of fresh rosemary

-3 Tbsp. avocado oil or any oil with a high smoke point

How To Make

Pre-heat the oven to 200C/400F.

Peel the potatoes and cut in half or thirds, depending on the size of them.  It’s best to cut them at an angle sort of like triangles as this gives more surface area for essential crunch.

Place the potatoes in a pan of salted water and bring to a boil.  Once boiling, cook for 3-4 mins or until a knife can just go into them but not all the way through.

Drain the potatoes in a colander and now for the important bit – shake the potatoes vigorously in the colander so the edges become rough.

Place the potatoes in a roasting tin or on a baking sheet and add the garlic cloves and herbs.  Pour over the oil and coat everything well with the oil.

Place the roasting tin in the oven and cook for 45-50 minutes, giving the tin a shake halfway through cooking.

When cooked, place everything in a serving dish.  The garlic will be lovely and soft and once squeezed out of the skin is lovely spread on a potato!





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