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- Balsamic and Rosemary Roast Potatoes

Balsamic and Rosemary Roast Potatoes
Prep time:
Cook time:
Serves: 6
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Ingredients
- 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
Method
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.
Shop the ingredients
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On OfferOfferSave £1, was £3.25
Flora Sunflower Oil 1L
1L£2.25
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Other
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Maldon Sea Salt Flakes 250g
250g£2.70
For over 10,000 products you know (and love), we now match the price of your like-for-like shop to tesco.com, including promotions and Clubcard prices. If we’re not already the same price or less, we’ll email you a voucher for the difference within 72 hours.