Roast potatoes are a must for any roast dinner but roasting them in Ivy’s butter makes them even crispier. You’ll never not add our butter to your roasties again!

Serves: 4-6

Cooking time: 1 hour 15 minutes


  • 2kg/4.4lb Maris Piper potatoes, peeled and chopped into large chunks
  • 55g/4 tbsp Ivy’s Reserve Farmhouse Butter
  • 1 tbsp rapeseed oil, plus an extra drizzle
  • 1 head of garlic, cloves separated, skin on, bashed
  • 6 sprigs fresh sage leaves or thyme

Try it with...



  1. Preheat the oven to 200°C/180°C fan/400°F. Place a large baking tray in the oven to heat up.
  2. Place a large saucepan of salted water over a high heat. When boiling add the potatoes and cook for 10-12 minutes until the edges are softening.
  3. Drain in a colander and leave to steam dry for a couple of minutes, then shake the potatoes to roughen up the edges.
  4. Remove the tray from the oven and add the butter and oil. Tip in the potatoes and carefully toss in the melted fat. Pop in the oven and roast for 1 hour, adding the whole garlic cloves halfway and turning the potatoes, until golden and crisp all over. Drizzle a little rapeseed oil over the herbs and add to the potatoes for the final 5 minutes.
  5. Serve with a sprinkle of sea salt and enjoy as part of your roast or on their own!

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