I’ve always loved cooking meals that fill my house with the delicious scent of garlic and rosemary. It takes me back to cozy weekends spent with family, cooking together in the kitchen. One of my all-time favorite recipes that brings that comfort is Mary Berry’s Roast New Potatoes with Garlic and Rosemary.
The crispy edges of the potatoes combined with the fragrant garlic and earthy rosemary-it’s a perfect dish for nearly any occasion. I remember the first time I made it, I was a little nervous about getting the potatoes crispy enough. But the recipe turned out so well, I made it again and again, adjusting things slightly each time. It’s a simple dish, but there’s something about the combination of flavors that makes it feel special.
Let me share what I’ve learned over the years about this recipe and how you can make it your own.
Mary Berry Roast New Potatoes With Garlic And Rosemary Recipe
This recipe has become a staple in my home. It’s quick, easy, and absolutely delicious. The key to perfect roast potatoes lies in the cooking technique. Roasting new potatoes results in a crispy exterior while keeping the inside soft and fluffy. Mary Berry’s method, with the addition of garlic and rosemary, elevates the flavor to a whole new level.
- Prep time: 10 minutes
- Cook time: 40-50 minutes
- Serves: 4-6 people
Ingredients Needed
Here’s what you need to bring the dish to life:
- New potatoes: These potatoes are tender, with a thin skin that crisps up beautifully.
- Fresh garlic: I love using fresh garlic for this recipe. It adds an aromatic flavor that’s just unbeatable.
- Fresh rosemary: The earthy fragrance of rosemary enhances the potatoes perfectly.
- Olive oil: A generous amount of olive oil helps achieve that crispy, golden texture.
- Sea salt: A sprinkle of sea salt brings out the natural flavors of the potatoes.
- Freshly ground black pepper: Just a little to balance the flavors.
Tip: You could also add a few sprigs of thyme if you want to mix things up, though rosemary is my favorite.
Equipment Needed
Before you start, make sure you have the right equipment. Here’s what you’ll need:
- Baking tray: A large, flat baking tray or sheet pan is perfect. It ensures the potatoes roast evenly.
- Sharp knife: For chopping the garlic and rosemary.
- Chopping board: To prepare the garlic and herbs.
- Large mixing bowl: To toss the potatoes with the oil and seasoning.
- Pastry brush (optional): To spread the olive oil evenly across the potatoes, though you can also just drizzle it on.
How To Make Mary Berry Roast New Potatoes With Garlic And Rosemary?
Making this dish is surprisingly simple. It’s all about getting the right balance of oil, seasoning, and heat. Here’s how I do it:
- Preheat the oven: Set your oven to 200°C (180°C for fan ovens) or 400°F. The high heat is crucial for getting that crispy texture on the potatoes.
- Prepare the potatoes: Wash the new potatoes thoroughly. You can leave the skin on (it’s where a lot of the flavor is!). Cut any larger potatoes in half, but keep them roughly the same size to ensure even cooking.
- Season: In a large mixing bowl, combine the potatoes with olive oil, minced garlic, and chopped rosemary. Add a pinch of salt and pepper. I like to toss everything together by hand to make sure each potato is coated.
- Roast the potatoes: Spread the seasoned potatoes evenly on your baking tray. Try to arrange them in a single layer, making sure they’re not overcrowded. Pop the tray in the oven and roast for 40-50 minutes, or until they’re golden brown and crispy. Halfway through, I like to turn the potatoes with a spatula to get even crispiness.
- Serve: Once they’re done, take them out and let them cool for a few minutes before serving.
You’re left with crispy, flavorful potatoes that are perfect on their own or as a side.
Recipe Variations
While Mary Berry’s version is perfect as-is, here are a few tweaks I’ve tried over the years:
- Lemon zest: Adding a bit of lemon zest to the garlic and rosemary mixture adds a lovely fresh touch to the potatoes. I did this once when I had a lemon lying around, and it was a huge hit.
- Parmesan cheese: For a richer taste, sprinkle some grated Parmesan cheese on the potatoes during the last 5 minutes of roasting. It creates a crispy, cheesy crust that’s divine.
- Chili flakes: If you like a little heat, sprinkle some chili flakes on the potatoes before roasting. It adds a spicy kick that works well with the rosemary and garlic.
- Other herbs: You could try thyme, oregano, or sage for a different herbal flavor. I’ve even mixed rosemary with sage before, and it gave the potatoes a lovely, deeper flavor.
What Goes Well With Mary Berry Roast New Potatoes With Garlic And Rosemary?
This dish is incredibly versatile and can be paired with almost anything. Here are some of my favorite pairings:
- Roast meats: It’s a classic side dish for roast chicken, beef, or lamb. The garlic and rosemary complement these flavors beautifully.
- Grilled fish: If you’re looking for something lighter, these potatoes go great with grilled salmon or white fish. The crispy potatoes are a fantastic contrast to the tender fish.
- Vegetarian options: Serve it with a vegetable salad, sautéed greens, or a creamy mushroom sauce. The richness of the potatoes balances out lighter, vegetarian dishes.
- Eggs: For breakfast or brunch, serve with poached eggs and a side of avocado for a more substantial meal.
What I Have Learnt
Over time, I’ve come to realize that the key to perfect roast potatoes is patience. It’s easy to rush the process, but letting them roast at a high temperature for a long time ensures the outside gets crispy while the inside stays soft. I’ve also learned that simple seasonings like rosemary, garlic, and good olive oil go a long way. The dish doesn’t need much more to taste amazing.
Another thing I’ve discovered is that I tend to get more creative with the recipe each time I make it. Adding different herbs, experimenting with spices, or throwing in a bit of cheese has become part of the fun. The recipe is so adaptable that every time I make it, it feels like a new experience.
FAQs
What Ingredients Do I Need For Mary Berry’s Roast New Potatoes With Garlic And Rosemary Recipe?
For Mary Berry’s roast new potatoes with garlic and rosemary recipe, you will need the following ingredients: new potatoes (about 1kg), garlic cloves (around 4, peeled and crushed), fresh rosemary (a few sprigs), olive oil (around 2-3 tablespoons), sea salt, and black pepper. Optionally, you can also add lemon zest or butter for extra flavor.
What Is The Best Way To Prepare The New Potatoes Before Roasting In Mary Berry’s Recipe?
Before roasting, you should wash the new potatoes thoroughly to remove any dirt. You can choose to leave the skins on for extra texture, or peel them if preferred. Cut the potatoes into evenly sized pieces (halves or quarters, depending on their size) to ensure they cook uniformly. Parboiling the potatoes for about 10 minutes can help achieve a crispier exterior.
How Long Should I Roast The New Potatoes And At What Temperature In Mary Berry’s Recipe?
In Mary Berry’s recipe, roast the new potatoes at 200°C (180°C fan) or 400°F for around 40-45 minutes. Halfway through cooking, turn the potatoes to ensure they roast evenly and develop a golden, crispy exterior. The garlic and rosemary should infuse the potatoes with flavor during this time.