Crispy Garlic and Rosemary Roasted Potatoes

Ingredients

• 2 tbspsea salt flakes
• 2 × 10 cm sprigsfresh rosemary
• 1/4 tspgarlic powder
• 1/4 tsponion powder
• 1/4 tsporegano
• 1/4 tspfreshly ground black pepper
• 1 kgpotatoes suitable for roasting
• 1 1/2 tspolive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C/390°F.

2. 2

   Mix the seasoning

   Combine the herbs and spices in a small bowl, mix briefly, then set aside.

3. 3

   Cut the potatoes

   Cut each potato into rough chunks about 3 cm across. Arrange them in a single layer on a baking sheet, drizzle with the olive oil and toss to coat.

4. 4

   Season and roast

   Sprinkle three-quarters of the salt blend over the potatoes and toss briefly to coat them evenly. Bake in the preheated oven for 45 minutes, or until golden brown and cooked through.

5. 5

   Finish with seasoning

   Take the potatoes out of the oven and scatter the remaining salt blend over them.

What are rosemary roast potatoes?

Roast potatoes are a familiar side for a roast dinner, with a tender centre and browned edges. This Australian version seasons them with rosemary, garlic and a blend of dried herbs and spices.

The method keeps preparation simple: cut the potatoes into chunks, coat them lightly with oil and roast them in a single layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 139 calories, 3g protein, 29g carbs, 2g fat.

The potatoes provide most of the carbohydrate, while the olive oil contributes most of the fat; the dish contains little protein. Pair a serving with a protein-rich main and vegetables to balance the plate.

Choosing potatoes

Roasting potatoes: choose a variety that holds its shape while becoming tender in the oven. Cutting the pieces to roughly 3 cm helps them cook at a similar rate.

Making the seasoning

Herb blend: rosemary, oregano, garlic powder and onion powder bring savoury, aromatic flavour, while black pepper adds a little warmth. Mixing the seasonings together first helps distribute them across the tray.

Getting an even roast

Single layer: spread the chunks out on the baking sheet rather than piling them up. This gives their surfaces better exposure to the oven's heat.

Light coating: toss the potatoes with the measured olive oil before adding the seasoning, so it can cling to their surfaces.

Checking for doneness

Colour and texture: roast for 45 minutes at 200°C/390°F, checking for golden-brown edges and potatoes cooked through. If they need more time, continue baking until tender inside.

When to add the salt blend

Before roasting: use three-quarters of the blend so the potatoes take on the seasoning as they bake.

After roasting: the remaining blend provides a final savoury finish. Take care when tasting, as the recipe includes a substantial amount of salt flakes.

Serving ideas

Alongside a roast: serve these potatoes with roast meat or a plant-based main, plus vegetables for a more complete plate. They also work with a simple salad or a dip.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they roast at a more even pace.
• Keep the chunks in one layer on the baking sheet.
• Toss the potatoes with the oil before adding the seasoning.
• Reserve a quarter of the seasoning blend for the finish, as directed.
• Check that the centres are cooked through before serving.

Variations

• Fresh garlic: replace the garlic powder with finely chopped garlic, taking care it does not burn during roasting.
• Extra rosemary: add more finely chopped rosemary for a stronger herbal flavour.
• Smoky seasoning: add a little smoked paprika to the herb and spice blend.
• Chilli kick: mix chilli flakes into the seasoning for gentle heat.
• Lemon finish: add a squeeze of lemon juice just before serving.

Common mistakes to avoid

• Crowded baking sheet: the potatoes may not brown as well; spread them out in a single layer.
• Uneven chunks: pieces can finish cooking at different times; cut them to roughly the same 3 cm size.
• Skipping the oil toss: seasoning may not coat evenly; toss the potatoes with the olive oil first.
• Using all the blend upfront: you lose the finishing sprinkle; reserve a quarter for after roasting.
• Relying only on the timer: potato size can affect doneness; check for golden colour and tender centres.

How to store

Refrigerate leftover potatoes in a covered container and use within 3–4 days. Reheat in an oven until hot to help the edges crisp up again; a microwave will warm them but may soften their texture.

Frequently asked questions