infused with garlic & rosemary

The backbone to a feast spread – classic, crispy, roast potatoes! Served with Aioli’s Truffle Aioli – a match made in heaven.


“The secret here is that you must roast the potatoes more than you think, making sure they are golden. This will make them the best they can be, and the truffle aioli just takes them to the next level.” – Chef Ollie Swart of Aioli.

Method of Cooking: Hob & Oven

Effort Level: Easy

Active Time: about 40 minutes

Start to Finish: about 2 hours

Utensils you’ll need at home:


Roasting tray with sides

Serving equipment  

Paper towel 

Ingredients you’ll need at home:

Salt & Pepper

Oil  (150-250ml for Small Box, 200-500ml for Medium Box, and 450-750ml for Large Box)


  • Peel and quarter the potatoes (halve the smaller ones). Place in a pot, submerge with cold water and add 2 teaspoons of salt. Cover with a lid and bring to the boil over a high heat. Once boiling, turn the heat down and simmer gently for 15 minutes until the potatoes are almost cooked. The tip of a small pointed knife should go in easily without breaking the potato up.
  • Drain the potatoes in a colander and shake water out well, then leave to dry out for a few minutes.
  • Once dry, we like to scrape the potatoes gently with a fork to get those ragged edges which will make them more crispy.

NOTE: The above steps can be done ahead of time.

  • When ready to roast the potatoes, preheat the oven to 240°C.
  • Ready a roasting dish with sides that will fit the potatoes in a single layer (larger boxes may need more than one tray), and pour in about 150-250ml of sunflower oil per tray (the aim is for the potatoes to sit in about ¼ - ½ of oil).
  • Place the roasting pan in the oven until very hot and the oven is preheated to 240°C.
  • Remove the roasting dish from the oven. Carefully place the potatoes, one by one, in the oil. Season the potatoes with a good pinch of salt and turn them in the oil until they’re coated, then return the tray to the oven.
  • Roast the potatoes for 60-80 minutes, turning them every 20 minutes.
  • At the halfway mark, tear up a sprig of rosemary into each tray, and add about 1-2 cloves of roughly chopped garlic into each tray.
  • Once the potatoes are golden and crispy, remove them from the tray with a slotted spoon and drain on kitchen paper.
  • Serve hot on your feast table, sprinkled with more sea salt alongside Aioli’s Truffle Aioli.