Rosemary Roasted Potatoes

baked fried potatoes with rosemary, coarse salt, olive oil and spice paprika in iron skillet


  • 1kg medium-sized floury potatoes, peeled and quartered
  • 100ml sunflower oil
  • Salt
  • 1 tbsp rosemary, finely chopped


  1. Bring a pan of salted water to the boil, then add the potatoes. Let them boil for 8 minutes or so until the outsides are softening, but the potatoes are not cooked all the way through. Drain them in a colander, giving them a little shake to rough up the outsides. This is what makes the outsides so crispy.
  2. Meanwhile, heat the oven to 190°C. Pour the oil into a large roasting dish and put it in the oven to heat up.
  3. When the oven is hot enough, remove the roasting tray and carefully add the potatoes to it. Turn the potatoes over in the hot oil and season with salt.
  4. Roast them for 20 minutes, then remove from the heat and turn them over again. Sprinkle on the rosemary and put back in the oven for another 25-30 minutes, until they are golden and crispy.

This recipe is part of our Traditional British Christmas Recipes booklet that you can download for free here:


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