• 1 kg potatoes
  • 3 tbsp sunflower oil
  • 1 bulb garlic, unpeeled
  • handful fresh rosemary leaves, washed


  1. 1

    Preheat the oven to 220ºC, fan 200ºC, gas 7. Peel the potatoes, cut into halves (or quarters for the larger ones) then parboil for 8 minutes. Drain and shake in a colander to roughen up the edges.

  2. 2

    Heat the sunflower oil in a large baking tray then carefully tip the parboiled potatoes into the hot oil. Scatter over the unpeeled cloves of 1 bulb of garlic and the fresh rosemary leaves.

  3. 3

    Toss to coat. Roast for 45 minutes, turning once, until the potatoes are crisp and golden.

Nutritional Details

Each serving provides
  • Energy 733kj 175kcal 9%
  • Fat 5.5g 8%
  • Saturates 0.6g 3%
  • Sugars 1.0g 1%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 620kj/148kcal

Each serving provides

22.4g carbohydrate 2.4g fibre 3.1g protein

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