Even-sized wedges and space on the tray help potatoes brown. This recipe goes straight into the oven without parboiling. The timing is a guide: check that the centres are tender and the surfaces golden before serving.
4 side-dish portions; 10 minutes preparation and approximately 35–45 minutes roasting.
Ingredients
- 1 kg potatoes, scrubbed, peeled if preferred
- 3 tbsp olive oil (45 ml)
- 4 unpeeled garlic cloves, lightly crushed
- Leaves from 2 small rosemary sprigs
- ½ tsp salt, or to taste
- Black pepper, to taste
Method
- Heat the oven to 220°C/200°C fan. Cut the potatoes into wedges about 2–3 cm thick at their widest point. Large potatoes may need eight wedges and smaller ones four. Dry thoroughly with a clean towel.
- Toss the wedges with the oil, salt and pepper. Arrange on a metal roasting tray in one layer, with space between them and a cut side against the tray. Use two trays if necessary.
- Roast for 20 minutes. Turn the wedges with a spatula, then add the garlic and rosemary, coating them in the oil on the tray.
- Roast for another 15–25 minutes until golden and easily pierced through the centre with a fork. Remove any garlic or herbs that start to burn. Serve hot, squeezing the cooked garlic from its skin if you wish.
Why do the potatoes turn soft rather than crisp?
Excess moisture, crowded wedges and an oven that is not hot enough hinder browning. Do not cover during roasting. Turn with a utensil; never hold hot potatoes in your hand to test the texture.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Can I replace the rosemary?
Yes, add the leaves from 2 thyme sprigs at the same stage. Dried herbs are more concentrated: start with ½ tsp.
How should I reheat them?
Reheat only once, in an oven or air fryer, until steaming hot throughout. They may be less crisp than when freshly cooked.
