Mary Berry Roast Potatoes with Garlic and Rosemary Recipe

Mary Berry’s roast potatoes with garlic and rosemary are crisp on the outside, fluffy in the centre, and full of classic roast flavour. The potatoes develop a golden crust while the garlic turns sweet and the rosemary adds a fragrant, savoury note. This dish is perfect for Sunday roasts, Christmas dinners, or any meal where good roast potatoes matter. Made with simple ingredients and an oven-roasting method, it delivers reliable results without complicated steps.

What Are Mary Berry Roast Potatoes with Garlic and Rosemary?

This is a traditional British roast potato dish where parboiled potatoes are fluffed, coated in hot fat, and roasted with garlic and fresh rosemary. Mary Berry’s approach focuses on proper preparation and high oven heat to achieve crisp edges and a soft, airy centre, while keeping the seasoning balanced and clean.

Other Popular Mary Berry Recipes

• Mary Berry Blinis
• Mary Berry Brussels Sprouts
• Mary Berry Bubble and Squeak
• Mary Berry Pear Upside Down Cake

Why This Recipe Is Worth Trying

• Crisp exterior, fluffy inside – The ideal roast potato texture
• Classic flavour pairing – Garlic and rosemary work beautifully together
• Simple ingredients – Nothing fancy or hard to find
• Reliable method – Easy to follow with consistent results
• Perfect roast companion – Works with meat, poultry, or vegetarian mains

Essential Ingredients to Make Mary Berry Roast Potatoes with Garlic and Rosemary

• Floury potatoes (Maris Piper or King Edward) – 1.5 kg, peeled and cut into large chunks
• Olive oil or goose fat – 5–6 tablespoons
• Garlic cloves – 4, lightly crushed
• Fresh rosemary – 2–3 sprigs, leaves roughly chopped
• Salt – to taste
• Black pepper – to taste

Handy Kitchen Tools for Best Results

• Large saucepan
• Colander
• Roasting tin
• Sharp knife and chopping board
• Slotted spoon

Step-by-Step Guide to Making Mary Berry Roast Potatoes with Garlic and Rosemary

• Parboil the potatoes – Place the potatoes in a large pan of cold salted water, bring to the boil, and cook for 8–10 minutes until the edges are just tender.
• Drain and roughen – Drain the potatoes in a colander and shake gently to rough up the edges. This helps create a crisp crust.
• Heat the fat – Add the oil or goose fat to a roasting tin and place it in a hot oven at 200°C (180°C fan) until the fat is shimmering.
• Add potatoes carefully – Tip the potatoes into the hot fat, turning them to coat evenly.
• Season and flavour – Sprinkle with salt, black pepper, crushed garlic, and chopped rosemary.
• Roast until golden – Roast for 45–55 minutes, turning once or twice, until deeply golden and crisp.
• Final seasoning – Taste and adjust seasoning just before serving.

What I Got Wrong (And How I Fixed It)

• Potatoes not crispy – The oven was not hot enough; preheating solved it.
• Burnt garlic – Adding garlic too early caused this; crushing lightly and turning potatoes helped.
• Pale colour – Using enough hot fat improved browning.
• Soggy texture – Skipping the shake step made a big difference.

Healthier Version of Mary Berry Roast Potatoes

• Use olive oil only – Reduces saturated fat
• Smaller portions – Serve fewer potatoes per plate
• Less oil – Use just enough to coat
• Extra herbs – Boost flavour without extra fat

Ingredient Substitutions for Mary Berry Roast Potatoes with Garlic and Rosemary

• Rosemary – Thyme or sage work well
• Garlic – Garlic powder in a pinch
• Olive oil – Sunflower or vegetable oil
• Potatoes – Yukon Gold if floury potatoes are unavailable

Pairing Ideas: What to Serve With Mary Berry Roast Potatoes with Garlic and Rosemary

• Roast chicken or turkey – A natural match
• Beef or lamb roasts – Complements rich meats
• Vegetarian nut roast – Adds crunch to the plate
• Gravy or pan juices – Essential for serving
• Steamed greens – Balances the richness

Expert Tips to Make Perfect Mary Berry Roast Potatoes

• Choose floury potatoes – They crisp better than waxy types
• Salt the water well – Seasons from the inside
• Rough edges matter – Creates maximum crunch
• Use hot fat – Key to crisping
• Do not overcrowd – Allows even browning
• Turn sparingly – Prevents breaking

Creative Ways to Customize Mary Berry Roast Potatoes

• Citrus twist – Add lemon zest near the end
• Spicy edge – Sprinkle smoked paprika
• Herb mix – Combine rosemary with thyme
• Garlic butter finish – Toss lightly before serving

Storing Mary Berry Roast Potatoes the Right Way

• Best eaten fresh – Texture is best straight from the oven
• Refrigerate leftovers – Store for up to 2 days
• Single-layer storage – Prevents sogginess
• Avoid an airtight environment when hot – Let steam escape first

How to Reheat Mary Berry Roast Potatoes (If Needed)

Reheat in a hot oven until crisp again. Avoid microwaving, as it softens the crust and ruins the texture.

Nutritional Breakdown (Per Serving)

• Calories: ~280 kcal
• Carbohydrates: ~38 g
• Fats: ~12 g
• Protein: ~4 g
• Sugar: ~2 g

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FAQs

Why are my roast potatoes not crispy?

This usually happens if the oven or the fat is not hot enough. Make sure the roasting tin and oil are fully heated before adding the potatoes, and avoid overcrowding the tray so they roast rather than steam.

Should I boil potatoes before roasting them?

Yes, parboiling is essential for fluffy centres. Cooking the potatoes briefly before roasting and roughing up the edges helps create a crisp exterior once they hit the hot fat.

When should I add garlic and rosemary to roast potatoes?

Garlic and rosemary should be added once the potatoes are coated in hot fat and turned for the first time. This helps prevent the garlic from burning while still infusing flavour.

How do I know when roast potatoes are ready?

Roast potatoes are done when they are deeply golden, crisp all over, and sound hollow when tapped with a spoon. They should feel light and fluffy inside when pierced.

Wrapping It Up

Mary Berry’s roast potatoes with garlic and rosemary are a dependable side dish that never disappoints. Crisp, flavourful, and easy to prepare, they deserve a place on any roast dinner table and quickly become the potatoes everyone reaches for first.