Riverford Wicked Leeks
Roast potatoes with rosemary recipe image

Print Roast potatoes with rosemary

Roasted potatoes are a simple crowd-pleaser and go well with all types of roast meat. They don't need any attention once they're in the oven – just leave them cooking and get on with the rest of the meal. You could also try using sage or thyme in place of rosemary.


  • 600g potatoes, peeled & halved or quartered
  • Oil
  • Fresh rosemary leaves, chopped
  • Salt & pepper


  1. Preheat oven to 200ºC/Gas 6. Boil the potatoes for 8-10 minutes.
  2. Heat a little oil in a baking tray. Add the potatoes. Scatter the rosemary over potatoes and bake for around 45 minutes, until crisp and golden.
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