- Preparation
- 15 min
- Cooking
- 55–65 min
- Chilling / resting
- None
- At service
- 5 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 1 kg floury potatoes
- 3 tbsp olive oil
- 2 sprig rosemary
- salt and black pepper
Method
- Heat oven to 220°C / 200°C fan. Peel potatoes and cut into even chunks. Boil in salted water for 8–10 minutes, drain and steam dry.
- Shake to roughen the edges. Toss with oil and salt on a roomy tray; roast 45–55 minutes, turning twice. Add chopped rosemary for the final 15 minutes.
- For a cooler shared oven, allow longer; give the potatoes a hot finish while the meat rests.
Make ahead
Parboil earlier, cool promptly and refrigerate. Roast on the day; use extra trays rather than crowding.
Ingredient notes & kitchen guidance
Ingredients include: Wheat / gluten. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.