Crispy Garlic Roasted Potatoes. Recipe by Lunch Lady Lou. Photography/styling by Bonnie Coumbe.

Crispy Garlic Roasted Potatoes. Recipe by Lunch Lady Lou. Photography/styling by Bonnie Coumbe.


Crispy Garlic Roasted Potatoes

I teamed up with Harris Farm to bring to you a delicious veggie filled, vegan Christmas lunch spread.

As much as I love (too much) crackling and seafood at Christmas, I love these veggie filled recipes to keep the balance and to be sure I don’t fill up before we serve my Great Aunty Dots Christmas pudding.

First up we have some simple Crispy Garlic Roasted Potatoes, because why not. I often talk about how much of a fan I am of the simple potato – it’s my go-to meal, especially when I’m tired and lacking energy to be creative in the kitchen. The oven goes on, the spuds go in and I take myself off to have a shower and let the oven do the work.

For this recipe, I’ve added a step of boiling first. Which is the secret the fluffy roasted potatoes. You can boil the potatoes the day before and break up your Christmas cooking prep. They won’t take long to cook, around 8-12 minutes, depending what potato you buy. Then drain and allow them to steam in the colander. The longer you do this, the better your potatoes will be, as the moisture will evaporate making way for crispyness.

The holy trinity of crispyness, as I teach in all my classes is HEAT + OIL + SALT and for this one we’ll add TIME. Let’s make it a holy square. If you allow these 4 things, you will end up with a crispy potato.

My other sneaky tip would be to crank the heat, especially if you’re low on time. You could cook these at 200 degrees C or even 220.


Crispy Garlic Roasted Potatoes

Serves: 6-8 as a side


  • 1.5kg potatoes 

  • A pot of boiling water

  • Salt

  • 3 tablespoons olive oil 

  • Pepper

  • 1 bulb garlic, separated into bulbs

  • 2 tablespoons fresh herbs – rosemary, thyme, oregano 

  • ½ teaspoon cinnamon 


  1. Preheat oven to 180 degrees C. 

  2. ¾ fill pot with boiling water with 3 big pinches of salt. Bring to water to boil. 

  3. Chop potatoes into equal sizes, or if using baby potatoes you can keep them whole. Add to boiling water and par boil, about 8-12 minutes. You should be able to just stick a fork into the flesh.

  4. Drain potatoes in a colander and leave to steam dry in the sink for 20 minutes. 

  5. Tip potatoes into roasting tray and coat with olive oil, salt and pepper. Ideally you want one flat layer of fairly snug potatoes in tray.

  6. Roast in oven for 50 minutes, or until golden all over. 

  7. Remove tray from oven, add garlic cloves, herbs and cinnamon. Shake tray to mix well and place back in oven for 25 minutes or until crispy to your liking. 

  8. Serve straight from oven.

Recipe for Harris Farm.


Check out the rest of the Vegan Christmas recipe line up I created for Harris Farm:

I’m not sure which recipe is my favourite, but the Herb Stuffed Tomatoes have rendered a few lucky taste testers speechless. On shoot day one of the Harris Farm staff said it smelled like his mum’s cooking – which he declared was the biggest compliment he could give as she’s the best cook. I’ll take it all.

The Raw Chocolate Tart with Christmas Pudding Crumb I made and drove 6 hours to a friends house. We sat in her new house, at the kitchen table, with endless cups of tea and pieces of this cake. It’s rich and deluxe. Add some brandy or rum for a real Christmas feel, although I’ll be honest and say I’m a fan of it without the booze.


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Hey I'm Lou

Hey, I’m Lou

Back in 2013 I bought healthy salad delivery to busy women in the Sydney CBD. Mama to BJ. Lover of crispy bacon, popcorn and BYO’ing my own cashew milk to cafe’s for my coffee. My mission: to empower you in the kitchen to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. On this site you’ll find family-friendly recipes that are simple to make and delicious. Enjoy.

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