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Quick Roasted Potatoes - Ready in 20 Minutes!

Course: Side Dish
Cuisine: British
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 218kcal
You can't go wrong with these quick roasted potatoes -Ready in just 20 minutes with simple cupboard ingredients, they're the perfect side dish for any meal!
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  • 450 g baby potatoes (or medium Yukon Golds, quartered)
  • 5 tablespoon extra-virgin olive oil
  • 2 garlic cloves grated
  • 4 rosemary sprigs leaves only, finely minced
  • sea salt and freshly-cracked black pepper to taste


  • Bring a medium-sized pot of lightly salted water to a boil.
  • Cut each potato into chunks (small potatoes in half, medium potatoes into 4 chunks and very large ones into 6). Skip this step if you're using baby potatoes.
  • Place the potatoes into the boiling water and cook for 5-7 minutes, until they're just tender.
  • Heat the oven to  200°C, 180°C fan, gas 7, and place a baking tray or a baking dish inside to heat up for a couple of minutes.
  • Drain the potatoes and transfer them into the hot baking dish. Season with extra-virgin olive oil, garlic, rosemary, sea salt and black pepper, and spread out the potatoes in a nice even layer.
  • Transfer the potatoes into the oven and bake for 10-15 minutes, until crispy and golden. Halfway through cooking time, remove the pan from the oven, and flip the potatoes on the other side.
  • Remove the baking tray from the oven, sprinkle the potatoes with extra sea salt and pepper if you like, and let them rest for 5 more minutes before serving.



Calories: 218kcal | Carbohydrates: 14.6g | Protein: 3g | Fat: 17.7g | Saturated Fat: 2.5g | Sodium: 480mg | Potassium: 474mg | Fiber: 2.9g | Calcium: 38mg | Iron: 4mg