Roast potatoes recipe

Christmas is literally round the corner so I thought why not share an essential recipe for roast potatoes. All you need is loads of garlic, rosemary and butter and you’re good to go! For this recipe, I used baking soda as it helps add an extra crisp to the potatoes. Hope you enjoy!

Let me know what you think!


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  • Knife / Potato peeler
  • Fork
  • 1 large bowl
  • Oven
  • Baking tray
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These are the size of the potatoes I used, I cut them into 2 or 4


  • 1kg potatoes ( for small-medium= 8 / for large ones =4-5)
  • 65g salted butter
  • 1 tbsp extra virgin oil
  • 4 cloves grated garlic
  • 1 tsp of coarse black pepper
  • 1 tbsp of salt
  • 1 sprig of rosemary
  • 3/4 baking soda
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Here’s one of my favourite extra virgin olive oils from Lidl. Also the Greek 


  1. Preheat the oven to 180C fan/200C/Gas 6. Before sorting the potatoes, place some water in a saucepan and leave to boil, and add 1 tbsp of salt and the baking soda.
  2. Now peel the potatoes then cut them in half into big chunks and place into the saucepan. Let it cook for 8-10 minutes. (TIP: You can also leave the skin on as it gives it texture).
  3. In a large mixing bowl, add the butter, garlic, olive oil, black pepper and salt. Then strip the leaves from the rosemary into the bowl. (TIP: Press the rosemary leaves with your fingers to release the full flavour)

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    Spread the butter all over the bowl so it can get onto the potatoes
  4. Now drain the potatoes, and place them into the bowl, make sure you toss the potatoes lightly until they’re rough on the edges, this helps make it crispy.
  5. Place the potatoes into an oven tray and turn the potatoes halfway. Cook for a total of 1 hr 15 minutes or until golden brown.

Hope you enjoy!


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