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!
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.)
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)
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.