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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
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