Quick, easy and delicious, these Easy Peasy Roast Potatoes are perfect for your Sunday lunch…in fact they are so quick and simple to make, you could even have them as a midweek treat!
I have to admit to being utterly obsessed with perfecting roast potatoes – for me they need to crisp on the outside and fluffy on the inside and deliciously flavoured with herbs, red onions and garlic.
But at the same time I certainly don’t want my roast potatoes to be complicated or stressful to make. These Easy Peasy Roast Potatoes take just 10 minutes of hands on time, and the oven does all the hard work…so you don’t have to!
Personally, I think adding in red onions, garlic and rosemary really adds to the deliciousness of these Easy Peasy Roast Potatoes, but they are not essential, so leave them out if that’s all too much faff for you!
In terms of what kind of potatoes to use for roast potatoes, I find King Edwards or Maris Piper to be the best for roasting. But if you can’t get hold of them, the regular white potatoes you buy labelled as ‘baking potatoes’ will work well too. (I understand Yukon Gold or Russet to be the best in the US.)
These Easy Peasy Roast Potatoes would go brilliantly with my Classic Roast Chicken with Homemade Chicken Gravy. Alternatively they are fab with Roast Turkey for Christmas day or a classic Roast Leg of Lamb at Easter. Serve with my Honey Mustard Roast Root Vegetables for a delicious and stress-free meal!
Fancy taking your roasties to the next level? Why not try my extra crunchy Polenta Roast Potatoes?!
Easy Peasy Roast Potatoes
Quick, easy and delicious, these Easy Peasy Roast Potatoes are perfect for your Sunday lunch...in fact they are so quick and simple to make you could even have them as a midweek treat!
- Olive oil
- Salt and pepper to taste
- 1 kg potatoes peeled and chopped
- 1 large red onion peeled and chopped into 8 wedges
- 6 garlic cloves gently bashed (don't remove the skin)
- 4 sprigs of rosemary
Pre-heat the oven to 220C / 200C / gas mark 7 / 425F. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with salt and pepper. The baking tray should be large enough to fit all the potatoes in a single layer. (Use two if necessary.)
Put the baking tray in the oven.
Peel and chop the potatoes into quarters (or more pieces if large – as a guide each piece should weigh roughly 50g / 2oz, but it doesn’t matter if some are a bit smaller or larger)
Put the potatoes into boiling water and cook for 12 minutes on a medium heat - start timing from the moment you put the potatoes into the water.
Drain the potatoes and put them back in the saucepan. Put the lid on and shake the pan to rough up the edges, then tumble the potatoes into the baking tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them.
The potatoes need to cook for about 1 hour in total.
After about 15 minutes get the potatoes out and spoon the hot fat over the potatoes to baste them, repeat after 30 minutes and 45 minutes. (This step is not strictly necessary but it will make the potatoes crispier and more delicious.)
When you get the potatoes out at the 30 minute mark, add in the onions, garlic and rosemary before basting.
If you are in a hurry, chop your potatoes up a bit smaller – say 30g / 1oz pieces – and they will cook in the oven in 45 minutes. If you do this, add in the onions, garlic and rosemary after 15 minutes.
Nutrition information is approximate and meant as a guideline only.
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