Christmas Sides & Snacks

Crispy Rosemary & Sage Roast Potatoes

Golden roast potatoes with crispy edges, infused with aromatic rosemary and earthy sage. A classic festive side dish perfect for Christmas dinner.

By Ricky Robinson Updated December 23, 2025

These roast potatoes are proper crispy on the outside with fluffy centres, and the herbs add a lovely aromatic flavour that works beautifully with just about any roast dinner. The secret is in the preparation—cutting V-shaped notches in each potato piece creates extra edges that turn wonderfully golden and crunchy.

Boiling the potatoes with fresh rosemary infuses them with flavour from the inside out, while the semolina and sage coating creates that irresistible crispy texture. Goose fat is traditional and gives you the best results, though duck fat or even a good quality oil will work if that's what you've got.

Crispy Rosemary & Sage Roast Potatoes recipe image

Never miss a recipe

Get my latest recipes and food inspiration delivered to your inbox weekly.

Completely free. Unsubscribe at any time.

Crispy Rosemary & Sage Roast Potatoes
The V-shaped cuts and semolina coating are what give these potatoes their extra-crispy edges—don't skip these steps if you want perfect results.

Shaking the potatoes after boiling might seem like an unnecessary step, but it's what roughens up the edges so they crisp up properly in the oven. The more battered and roughed up they look, the crispier they'll be once roasted.

These potatoes are good for feeding four to six people, depending on how generous you are with portions. They're best served straight from the oven while they're still piping hot and at their crispiest. You can prepare them up to the shaking stage a few hours ahead, then roast them when you need them.

Crispy Rosemary & Sage Roast Potatoes

Potatoes Rosemary Sage
Total Time 55 min
Servings 5 servings
Calories 280 cal
Protein 5g

Ingredients

Equipment Needed

  • Large Pot
  • Small Bowl
  • Colander
  • Roasting Tin

Instructions

  1. 1
    Preheat the oven to 220°C. Place the goose fat in a roasting tin and heat in the oven for 10 minutes.
  2. 2
    Peel the potatoes and cut each one into 3 pieces, making a V-shaped cut in the middle of each piece for extra crispy edges.
  3. 3
    Bring a large pot of water to the boil. Add the fresh rosemary sprig and potatoes and boil vigorously for 4 minutes.
  4. 4
    Drain the potatoes in a colander and remove the rosemary sprig. Return the potatoes to the pot.
  5. 5
    In a small bowl, mix together the semolina and dried sage, then sprinkle over the potatoes.
  6. 6
    Put the lid back on the pot and shake vigorously to rough up the edges of the potatoes.
  7. 7
    Carefully remove the hot roasting tin from the oven and tip the potatoes into the hot goose fat.
  8. 8
    Roast for 30-40 minutes until golden and crispy, turning halfway through.
  9. 9
    Serve immediately.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram

Storage

These are best served immediately while hot and crispy. If you need to hold them, keep them in a warm oven, but they will lose some of their crispness. Reheated will never be as nice as fresh but I love a cold roast potato dipped in some chilli jam.

Serving Suggestions

Perfect alongside roast turkey, ham, beef, or lamb. They also pair beautifully with all the traditional Christmas trimmings, or as part of any festive roast dinner spread with vegetables and gravy.

Crispy Rosemary & Sage Roast Potatoes

Rate & Review

Did you make this? What did you think?

Share this recipe:

Never miss a recipe

Get my latest recipes and food inspiration delivered to your inbox weekly.

Completely free. Unsubscribe at any time.