Garlic and rosemary potato slices recipe

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10 min


35 min

These mouthwatering garlic and rosemary potato slices are so easy to make at home - and make the perfect alternative to roast potatoes.

Garlic and rosemary are a match made in heaven and when they’re combined with delicious new potatoes you’ve got a match made in heaven! By keeping the skins on and slicing the potatoes you’ll get a nice mix of sticky and chewy potatoes with all the goodness of the skins. These are a great healthy alternative to your usual roast potatoes as you only need a tablespoon of olive or rapeseed oil. If you haven’t tried rapeseed oil before then give it a go. It’s a similar price to olive oil, it’s made in the UK and is rich in omega 3.


  • 500g new potatoes, thickly slicked
  • 1 sprig fresh rosemary, chopped
  • 2 cloves garlic, crushed
  • 1 tbsp olive or rapeseed oil


  • Preheat the oven to 220°C/425°F/Gas Mark 7.

  • Put the sliced potatoes in an ovenproof dish. Add the rosemary, garlic, oil, salt and pepper and combine well so all the potatoes are coated.

  • Bake in the oven for 25-30 minutes until the potatoes are soft and golden.

Top tip for making Garlic and rosemary potato slices

Once cooked, pour over a tin of chopped tomatoes, top with grated cheddar and breadcrumbs and grill for 5 minutes for a quick and easy potato bake.

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