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English Recipe - Herby Roast Potatoes


In the UK we often eat roast potatoes with our Sunday dinner, usually they're roasted in the same pan as the meat. This is a tasty alternative to the traditional roast potatoes using garlic and herbs for more flavour.


1 lb new potatoes
10 cloves of garlic (with skin removed)
1 tbsp olive oil
1 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp butter
2 tbsp chopped fresh parsley
Knob of butter


  1. Preheat the oven to 200 °C.
  2. Lightly coat a large roasting tin with oil.
  3. In a large mixing bowl, add the whole potatoes, whole garlic cloves, olive oil, rosemary, salt and pepper.
  4. Mix thoroughly with your hands until the potatoes are coated evenly with the oil and herbs.
  5. Arrange the potatoes in a single layer in the prepared roasting tin.
  6. Cover with a lid or aluminum foil and roast for 25 minutes.
  7. After 25 minutes remove the lid or foil.
  8. Turn the potatoes so that they cook evenly, and bake uncovered for around 25 minutes, until the they are soft and slightly browned.
  9. Transfer to a serving bowl, mix with butter. Sprinkle with the chopped parsley and serve.


To coat: To cover something with a layer of something else.

To mix: To beat or stir food ingredients together until they are combined.

To roast: To cook in the oven, usually with the addition of fat or oil.

To sprinkle: To scatter a powdered ingredient or tiny droplets of a liquid, eg sprinkle the caster sugar over the fruit or sprinkle the brandy over the fruit cake.

tbsp: Tablespoon (approx 15 ml)

tsp: Teaspoon (approx 5 ml)

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