Garlic Butter Rosemary Roast Potatoes Recipe

If you want something a little more special for Christmas, these garlic‑butter roast potatoes are it - crisp and golden on the outside, soft and pillowy on the inside, then tossed through a delicious garlic butter that makes them impossible to resist.

I was once asked the two ingredients that I would bring on a deserted island and they were garlic and butter because you can season anything with it and it will be delicious. If I see anything with garlic butter I immediately perk up and I first saw these garlic butter potatoes on Instagram on Farahjeats, an account I found and followed after she made my salmon belly recipe. It's deliciously simple but the result is the most swoonworthy Christmas potatoes or potatoes for any occasion. These roasted potatoes are crispy on the outside but are soft and fluffy potatoes on the inside!

In terms of the garlic, sometimes I get garlic heads that are large and sometimes small so for measurements sake I've weighed the garlic not to be over the top finicky but just so you have a general idea.

Potato Notes: you can use any sort of potato that is suitable for roasting. In Australia, many of the ones available do seem to be quite multipurpose. I have used Royal Blue and Dutch Cream potatoes and they've both been great in this. In America Yukon Gold can be used.

There is no such thing as too many potato recipes around Christmas. Try these Duchess potatoes or the best, crispiest roast potatoes or these accordion potatoes or garlic parmesan potatoes next!

Garlic Butter Rosemary Potatoes

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes concurrently

Cooking time: 40 minutes

Serves: 6 as a side as part of a Christmas spread

Preparation time: 15 minutes

Cooking time: 55 minutes

• 1.5kg/3.3lbs potatoes
• 3 tablespoons salt
• 1 teaspoon bicarbonate of soda
• 100g/3.5ozs duck fat

For garlic butter

• 1 tablespoon onion flakes or powder
• 1/2 teaspoon salt
• 100g/3.5ozs salted butter
• 50g/1.7ozs or 12 small cloves garlic, crushed (or to taste)
• 1 sprig of rosemary, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Step 1 - Preheat oven to 220C/440F and line a large baking tray with parchment. Bring a large pot of water onto the boil. Peel potatoes and cut into chunks. When water is boiling add salt, bicarb and potatoes and cook for 10 minutes or until you can slide a knife in easily.

Step 2 - Drain and run water over the potatoes and drain and then put the pot and potatoes back on the heat to evaporate any water. Heat the duck fat and toss the potatoes gently in the fat and then transfer to the lined baking tray. Roast the potatoes for 45 minutes turning them over once during that time and moving the bigger pieces to the outside edge of the tray.

Step 3 - While they are roasting, melt the butter and mix with the garlic, rosemary, smoked paprika, sugar, salt and black pepper. Toss in the garlic butter mixture and serve hot.