Roast Duke of York

The potatoes on the weekly markets here are called Afra, Annabelle, Belana (new for Linda), Augusta, Leyla, Linda or Sieglinde and they are young varieties. Only in special shops you get the heirloom varieties from Tender * on page 431/432. I got a „vegetable package“ from Essbare Landschaften (edible pastures) with Duke of York, Belle de Fontenay and almond potatoes.

©Kartoffel-Collage mit Duke of York

Nigel Slater combines on page 452 new potatoes with robust salami and olives, my gentlemen prefered Frikadeller and onions.

roast Duke of York with frikadeller

A delicious and easy way to serve potatoes.

Roast Duke of York

YIELD: Serves 3 as a side

©roast Duke of York

Roast Duke of York, delicious potatoes out of tze oven


  • 500 grams new potatoes, I used Pink Duke of York
  • 1 bushy sprig rosemary, leaves chopped
  • olive oil



modified by from:
Nigel Slater
Tender Vol. I *
ISBN 978-0007248490


  1. Pour a good glug of olive oil on the potatoes and crumble the rosemary over the potatoes.
  2. Season and roast for 30 to 40 minutes, till the potatoes are golden and crisp.

total time: 50 minutes
preparation time: 10 minutes
cook/baking time: 30 – 40 minutes

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6 thoughts on “Roast Duke of York

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  2. Tina

    Roasted potatoes with Rosemary is a natural combination. I more of a potato lover while my southern husband likes rice more. We compromise and have potatoes and rice in equal amounts as a sides.
    Love this post.

  3. Zosia

    Your roast potatoes look so golden, crisp and delicious. This is one of my family’s favourite ways of eating them, and with that meat patty, would devour that plate of food in no time at all!


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