The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Rosemary potatoes
Cook these rosemary potatoes in the same roasting tin as your meat, to save time and oven space.

Ingredients
- 6 large baking potatoes, about 1.8 kg (4lb), peeled and halved
- 6 rosemary sprigs
- 2 Tbsp. olive oil
Directions
- Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Put the potatoes, rosemary sprigs and olive oil in a roasting tin. Season well, then carefully toss the potatoes in the oil. Cover the tin with foil and pierce it a few times with a knife.
- Step 2
Cook for about 1 hr. Remove the foil, then continue to cook for another 20min to allow the potatoes to brown. Transfer to a warmed serving dish.
- Step 1
Get ahead
Peel and half the potatoes up to 24hr ahead. Put in a bowl of cold water, cover and store in the fridge. Complete recipe.

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