Perfect roast potatoes & veg

serves 4-6

1hr 10mins

Find a better side dish than fluffy and crispy roast potatoes with rosemary and extra virgin olive oil…Add some extra veg in for diversity!

A large white serving plate of roasted vegetables

6 Plant Points


For the potatoes

  • 1.5kg (3lb) potatoes
  • 4 sprigs of fresh rosemary
  • 8 tbsp extra virgin olive oil

For the veg

  • 350g brussels sprouts, halved
  • 2 large carrots, sliced
  • 1 red onion, sliced
  • 1 aubergine/eggplant, diced
  • 1 large courgette/zucchini, sliced
  • 2 tsp smoked paprika
  • pinch of salt


  1. Preheat the oven to 180C / 360F
  2. Boil the potatoes (floury varieties are best such as maris piper, King Edward or Desiree) until they are soft and fluffy (around 10-15mins).
  3. After draining shake them around in the pot to expose the fluffy edges, then drizzle 6 tbsp of the extra virgin olive oil, rosemary sprigs (or dried) and rock salt.
  4. Put them in the oven for 50 mins at 180C / 360F
  5. While the potatoes are roasting away, in a separate tray, add chopped veg (whatever you have in the fridge).
  6. Drizzle the remaining 2 tbsp of extra virgin olive oil, smoky paprika and rock salt.
  7. Add the veg into the oven for the final 35 mins.


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