England / Appetizers

Rosemary roast potatoes

Name: Rosemary roast potatoes
Prep time: 15 min
Cook time: 105 min
Yield: 6 portions
Cuisine: England
Ingredients: 1250 g Maris Piper potatoes; 1 head garlic, optional; 30 g rosemary, optional; As needed: olive oil, 5 mm layer in roasting tray; As needed: salt

A home adaptation of Heston Blumenthal’s published rosemary roast potatoes.

Prep15 min

Cook105 min

Yield6 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Heston Blumenthal

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The Fat Duck, Bray · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

6 portions

1×

1250 g Maris Piper potatoes
1 head garlic, optional
30 g rosemary, optional
As needed as needed olive oil, 5 mm layer in roasting tray
As needed to taste salt

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C conventional or 160°C fan. Peel and quarter potatoes; rinse away surface starch.
Cover with water, add optional crushed garlic and rosemary, and boil about 25–30 minutes until very tender. Drain carefully and let steam dry.
Heat a 5 mm layer of oil in a roomy tray for 15 minutes. Carefully add potatoes in one layer and coat.
Roast at least 75 minutes, turning gently every 20 minutes, until crisp. Drain and season.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. This is a side dish, filed with appetizers for browsing.

Allergen notes

Check every ingredient label; recipe may contain milk, egg, wheat, mustard or nuts.. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/6 of the recipe)

Energy: 186 kcal
Protein: 5.1 g
Carbs: 40.4 g
Fat: 0.7 g
Fibre: 6.0 g
Total sugar: 1.9 g
Sodium: 16 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: olive oil, 5 mm layer in roasting tray, salt. Actual calories, fat and sodium may be higher.

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