crispy roast potatoes
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Prep Time1 hr 10 mins
Course: Side Dish
Cuisine: Clean Eating, Vegetarian
Servings: 6
Calories: 117kcal


  • 2 lb Potatoes general purpose or Floury - peeled, chopped into 1 inch pieces
  • 1 tbsp olive oil
  • 1 teaspoon sea salt
  • ¼ tsp black pepper
  • ½ tbsp fresh rosemary
  • ½ tbsp butter


  • Preheat the oven to 425F
    Bring a large pot of water to the boil, add 1 teaspoon salt. When boiling, add your peeled and chopped potatoes to the pot. Boil for 8 - 10 minutes until tender (test by putting a fork through them). Use a colander to drain and set aside to give the potatoes time to dry completely as the water evaporates from their surface.
    While in the colander, give the potatoes a little shake - you want to roughen up the edges of the potatoes without breaking them into little bits. So don't go crazy shaking them up. Just a little shake.
    While the potatoes are boiling. Grease a baking tray with half the olive oil and pop it in the hot oven for a couple minutes.
    Use oven gloves to remove the hot tray from the oven and lay your cooked, roughed up potatoes on the tray. Pour the remaining olive oil over the top of them, season with salt and pepper and place them in the oven.
    Bake for 20 minutes until the undersides of the potatoes start to golden. Use tongs to flip carefully and return to oven for an additional 20 minutes.
    In a small bowl melt butter and rosemary together. In the final 5 minutes of cooking your potatoes, pour the butter and rosemary over the top of your potatoes.
    Serve whilst hot.


Serving: 3g | Calories: 117kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 411mg | Potassium: 624mg | Fiber: 4g | Vitamin A: 29IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 5mg