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Garlic Roast Potatoes

Garlic Roast Potatoes

By: Raquel Neofit

One of my best food memories growing up has always been roasted potato. I would fill up on them every time and then get into trouble because I wouldn’t eat anything else. (In my defence, there were some terribly over-boiled Brussels sprouts on that plate!)



Prep time

Cook time



  • 1kg Royal Blue potatoes, peeled & cut into medium-sized chunks
  • 1 bay leaf
  • 10 peppercorns
  • 8 cloves garlic, peeled
  • 4 tbsp olive oil
  • 4 sprigs rosemary
  • Salt & pepper


  • Place potatoes in a pot, cover with cold water and drop in the bay leaf, peppercorns and 3 garlic cloves.
  • Bring to the boil and cook for 5 mins, drain well, place on a cooling rack and let sit for 30 mins to dry out.
  • Preheat oven to 200°C.
  • Place potatoes on an oven tray, drizzle with olive oil, rosemary sprigs, add remaining garlic and season with salt and pepper.
  • Roast for 30 mins, turn the potatoes and roast for another 10-20 mins or until crunchy.
  • Tip: You can also fry the potatoes in a frying pan. Add the oil, rosemary and garlic to the pan and sauté until golden and crunchy.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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