Cook/ Weekend Feasting

Roast Potatoes with Garlic, Herbs and Parmesan

October 16, 2016 (Last Updated: October 29, 2019)

Last Updated on October 29, 2019 by Slow The Cook Down

Everyone has their own way of cooking roast potatoes, they are a classic British staple to accompany a Sunday lunch. However, sometimes it pays to step away from what you are use to and try something different.

The best roast potatoes

These roast potatoes are crunchy on the outside and light and fluffy in the middle. Rather than being cooked in a sunflower or vegetable oil, they are cooked in a garlic and herb infused olive oil which gives a beautiful depth of flavour. It’s best to infuse the oil at least a 24 hours before you are planning to cook the roast potatoes, longer if you can manage it, to ensure a good flavour.

Leaving the skins on the potatoes and sprinkling with parmesan ensures a crispy outside.  I urge you to give these a go, and the best thing?  There will be loads of leftovers to nibble on!

The best roast potatoes

With a little extra effort you can get your roast potatoes to be the star of your Sunday dinner – make sure to make more than you need for tasty leftovers!

If you are looking for more side dishes, check out :

The best roast potatoes

Roast Potatoes with Garlic, Herbs and Parmesan

These roast potatoes are crunchy on the outside and light and fluffy in the middle, the perfect addition to a Sunday lunch
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Course: Side Dish
Cuisine: british
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 to 8 servings
Calories: 385kcal


For the infused oil

  • 17 ounces olive oil (500ml)
  • 4 large garlic clove
  • 3 sprigs of fresh rosemary
  • 5 sprigs of fresh thyme
  • 5 fresh sage leaves

For the roast potatoes

  • 3.3 lb potatoes (I used red skinned potatoes to get a really nice colour) (1.5kg)
  • 1.7 ounces salted butter (cut into small dices) (50g)
  • 1.4 ounces grated parmesan (40g)
  • salt and pepper


  • At least 24 hours before making the roast potatoes, infuse the oil.  Pour the oil into a jug, roughly chop the herbs and garlic, put in to the oil and cover with clingfilm. Leave as long as you can so that the flavours infuse.
  • Pre-heat the oven to 220ºc / 430ºf
  • Clean the potatoes (leave the skin on) and then chop into quarters.  Put into a saucepan and top up with cold water so that the potatoes are covered, add a good pinch of salt and put on to a high heat.  Bring the potatoes to the boil and cook for a further 20-30mins until the potatoes have softened.  You want them to hold their shape, but you should be able to pierce them with a fork.  when they are ready, drain and leave them to one side.
  • Pour the infused oil into a oven proof dish and put in the oven. You want to get the oil really hot here, so give it a good 10 minutes to heat up.
  • Carefully (and I can not stress that enough - the oil is really hot!), remove the oil from the oven and gently put in the potatoes.  Take a fork, and gently press down on each potato, a smash, rather than a mash. Pop the diced butter around the dish, give a really generous sprinkle of black pepper and then top with parmesan.  Put back in the oven.
  • After 30 minutes, carefully remove the dish and gently turn over the potatoes, and pop back in the oven for another 30mins.
  • Once they are brown and crispy, remove from the oven.  Take the potatoes out with a slotted spoon and let them rest on some kitchen towel.
  • Pop in a serving bowl, sprinkle over some salt and pepper and serve to the table.


Nutritional values are based on one serving.


Calories: 385kcal | Carbohydrates: 34g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 23mg | Sodium: 191mg | Potassium: 1073mg | Fiber: 7g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 32.8mg | Calcium: 186mg | Iron: 9.5mg
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  • Reply
    Marshall Reagan
    November 15, 2018 at 11:36 am

    Please put both measurements on your recipes (GRAMS& POUNDS ETC) not everyone are able to figure the translation from one to the other or do not have the time .

    • Reply
      Slow The Cook Down
      November 15, 2018 at 6:39 pm

      Hi Marshall, thanks for visiting!
      Blogging is a very varied job and it takes many, many hours to develop a recipe, photograph it, write it up and publish. Alongside the hours I put in to share these free recipes, I am also working on going back into older posts to update them with more information, including adding measurements in metric and imperial. I haven’t gotten to this one yet, but do not worry, it is being worked on and I appreciate your feedback. In the meantime you can use this easy online converter
      Thanks again for visiting 🙂

  • Reply
    February 24, 2018 at 1:17 am

    Hi! This may be a silly question, but do you preheat the oven to 220 degrees celsius or Fahrenheit?

    • Reply
      Slow The Cook Down
      February 24, 2018 at 4:15 am

      Not a silly question at all! it’s 220 celcius / 430 fahrenheit. I will update the recipe with this, so thanks for asking!

  • Reply
    November 30, 2016 at 11:49 am

    It sounds DELICIOUS!!! if I tried this with dried herbs, do you think that would be ok?

    • Reply
      November 30, 2016 at 3:54 pm

      Hi Breann, I don’t see why it wouldn’t work with dried herbs, maybe just infuse the oil for slightly longer to get the max flavour. Thanks for stopping by and let me know if you try the recipe out!

  • Reply
    November 28, 2016 at 8:57 am

    DELICIOUS!!! I love the way you put garlic and herb together. That really makes me want to eat now. Thanks for sharing

  • Reply
    November 17, 2016 at 6:30 pm

    hi Betty this looks so good, i’ve bookmarked it! may give it a go next week!!

    • Reply
      November 18, 2016 at 3:08 pm

      Thanks Patrick! They are easy to make, and so so tasty! Let me know what you think when you give them a go!

  • Reply
    November 14, 2016 at 12:17 pm

    Hi! Thanks for stopping by! I hope you enjoy them, pop back and let me know what you thought! 🙂

  • Reply
    November 14, 2016 at 11:42 am

    Yuuuum, roasted potatoes are my favorite healthy comfort food alternative!! Instead of fries 😀 I will try your technique from more crisp!

  • Reply
    October 18, 2016 at 4:06 pm

    Ah thanks Karly! I will be honest and say we ate them all in record time!

  • Reply
    October 18, 2016 at 2:27 pm

    Wow. I feel like I’m going to want these as a side at every meal for, well, the rest of my life! These look SO darn good!

  • Reply
    Simon Vanbecelaere
    October 16, 2016 at 8:50 pm

    This sounds delicious again! Lovely as a side 🙂 I’ve been experimenting with these too lately! My best combination is with lemon verbena! But I truly need to try them again infused with oil like you did! Never tought about marinating them! Thanks for the idea!

    • Reply
      October 17, 2016 at 6:10 am

      Thanks Simon! I love roast potatoes, always room to improve on perfection! 🙂

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