Garlic, rosemary and sage roast potatoes

Garlic, rosemary and sage roast potatoes. 

Roast spuds are a staple part of every Christmas meal or Sunday lunch. This is a really easy and adaptable recipe that you can, in part, make in advance the day before to free up time on Christmas Day.




Maris piper potatoes (a few per person+ a couple extra)

Extra virgin olive oil

Dairy free butter

Small bunch fresh sage leaves and fresh rosemary

Salt and pepper

Garlic cloves (roughly crushed using your hand or the side of a knife) or garlic infused olive oil for a low fodmap option.



Preheat the oven to 180°c.

Peel the potatoes, cut in half and par boil for 12-15 minutes in salted boiling water.

Meanwhile, add good glug of olive oil/ garlic infused oil and 1 tbsp of dairy free butter to an oven proof dish and place in to the oven.

Once the potatoes have par boiled, drain and leave to steam in the colander for a few minutes. Give the potatoes a good shake in the colander so that the outer edges break up a little and become beautifully fluffy.

Take the dish of hot oil out of the oven. Carefully pour the potatoes into dish and turn until they are coated with the oil. Season with good quality salt (pink Himalayan or Malden sea salt work a treat), cracked black pepper and add the garlic.

Roast in the oven for 1 hour to 1 hour 15 minutes.

Remove from the oven, by this point they should be turning beautifully golden brown but they can still be improved to be extra delicious.

Turn each potato over. Then using a potato masher, gently squash each potato so that they burst a little and all of the potatoes are touching.

Drizzle olive oil over the sage and rosemary then scatter them over the potatoes.

Put them back into the oven for another 20-30 minutes or until perfectly golden brown and crispy on the outside and fluffy on the inside.

Note: you can prepare the potatoes so there's one less thing to worry about on Christmas Day. Par boil and coat with oil (cold, no need to preheat the oil if you’re doing it this way) add the garlic and once cooled, cover and keep in the fridge. Season and roast the next day