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Balsamic and Rosemary Roast Potatoes

Balsamic and Rosemary Roast Potatoes

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

Roasties like you’ve never seen or tasted before. If you’re looking for the best roast potato recipe, look no further. These epic roasties are fluffy inside, shatteringly crisp on the outside, and have a gorgeous sticky edge. We’ve roasted these with garlic and rosemary for extra flavour and finished off roasting with balsamic vinegar to give these spuds extra depth. Serve as part of your Christmas feast extravaganza. Recipe from food stylist and recipe writer Emily Jonzen. Looking for more roast dinner side dishes or still need Sunday lunch inspiration? Look no further.
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  • 1½ kg maris piper potatoes, peeled, large ones cut into quarters and small ones halved
  • 4 sprigs rosemary
  • 125ml sunflower or groundnut oil
  • 1 tsp sea salt flakes
  • 1 garlic bulb, cut in half horizontally
  • 3 tbsp balsamic vinegar


Step 1

Preheat the oven to 220°C/200°C fan/gas 7 and place a large roasting tin on the top shelf. Tip the potatoes into a large saucepan, cover with cold water and add a pinch of salt and 2 rosemary sprigs. Cover and bring to the boil.

Step 2

Once boiling, lower the heat and simmer for 5-6 mins, until the edges of the potatoes are soft. Drain into a colander and set aside to steam dry, shaking gently to ruffle the edges. Discard the rosemary.

Step 3

Meanwhile, add the oil to the roasting tin in the oven and heat for 5 mins, until almost smoking. Carefully spoon in the potatoes, making sure they’re well coated in oil. Spread out in a single layer, cut-side down, and sprinkle over the sea salt. Roast for 20 mins.

Step 4

After 20 mins, turn them over, add the garlic, and remaining rosemary, and roast for a further 15 mins, until crisp and golden. Pour over the vinegar – take care as it may spit – and roast for a final 5 mins, until a bit sticky.

Step 5

Remove from the oven; serve with a slotted spoon. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 6 months.

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