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Rosemary and thyme potato Christmas trees

Rosemary and thyme potato Christmas trees


Roast potatoes will seem so mundane next to these herby potato stacks, oozing with melted Stilton

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    672kj 159kcal
  • Fat
    Low 3%
  • Saturates
    Low 5%
  • Sugar
    Low 8%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 31g

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  • 900g Maris Piper potatoes, sliced into 4mm rounds
  • 5 thyme sprigs, leaves picked
  • 2 garlic cloves, bashed
  • 1 tbsp Co-op olive oil
  • 6 rosemary sprigs
  • 60g Stilton, crumbled
  • 300g pack Co-op braised red cabbage with butter, to serve


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Put the potatoes in a bowl with the thyme, garlic and oil and toss to coat in the oil
  3. Arrange the potatoes on a baking tray in 6 stacks, starting with the biggest slices and building up to the smallest to create Christmas tree shapes
  4. Push a cocktail stick down the centre of each. Roast for 40-45 mins or until golden brown and crisp
  5. Replace the cocktail sticks from the stacks with a single sprig of rosemary to complete the Christmas tree effect
  6. Crumble a little Stilton over the stacks, then pop back in the oven for 3 mins, or until the cheese melts
  7. Serve with the red cabbage