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5 from 4 votes

Pimped up packet roast potatoes, infused with rosemary and garlic

A quick trick to take frozen roast potatoes to the next level by infusing them with rosemary and garlic and a good helping of cracked black pepper.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: British
Keyword: roast potatoes, rosemary potatoes
Servings: 6 servings
Calories: 607kcal
Author: Emily Leary


  • 1.4 kg frozen roast potatoes
  • 8 sprigs fresh rosemary
  • 1 bulb jumbo garlic
  • 1 pinch salt and pepper to taste


  • Preheat the oven to 230C (210C fan assisted). Tip the potatoes into a large roasting tray and spread evenly.
  • Rub the rosemary leaves gently between your hands a few times to help release the flavour then tuck in amongst the potatoes. Break open the garlic bulb and put the cloves, lightly crushed but still with skins, in amongst the potatoes. Season plenty of freshly milled black pepper, and a little salt, if desired.
  • Bake for 30-40 minutes (according to pack instructions), then serve.



Calories: 607kcal | Carbohydrates: 70g | Protein: 7g | Fat: 35g | Saturated Fat: 11g | Sodium: 1150mg | Potassium: 1003mg | Fiber: 11g | Sugar: 1g | Vitamin C: 15mg | Calcium: 21mg | Iron: 3mg