Mains · 4 Ingredients
Rosemary Garlic Roasted Potatoes
Just four principal ingredients for a satisfying vegan dish.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 220°C. Cut potatoes into 2 cm wedges and roughly chop the garlic.
- Toss potatoes with oil and rosemary and spread in one layer on a baking tray.
- Roast for 25–30 minutes, turning halfway. Add the garlic during the final 8–10 minutes to prevent burning.
- Serve when the centres are tender and the edges crisp and browned.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- This recipe uses four listed main ingredients. Measure all four first; a little cooking water, if needed, only adjusts texture.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.