Mary Berry Roast Potatoes with Garlic and Rosemary Recipe
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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 6
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients
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Floury potatoes (Maris Piper or King Edward) – 1.5 kg, peeled and cut into large chunks
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Olive oil or goose fat – 5–6 tablespoons
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Garlic cloves – 4, lightly crushed
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Fresh rosemary – 2–3 sprigs, leaves roughly chopped
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Salt – to taste
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Black pepper – to taste
Instructions
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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.
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Drain and roughen – Drain the potatoes in a colander and shake gently to rough up the edges. This helps create a crisp crust.
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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.
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Add potatoes carefully – Tip the potatoes into the hot fat, turning them to coat evenly.
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Season and flavour – Sprinkle with salt, black pepper, crushed garlic, and chopped rosemary.
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Roast until golden – Roast for 45–55 minutes, turning once or twice, until deeply golden and crisp.
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Final seasoning – Taste and adjust seasoning just before serving.