Combined Recipes: Roast Potatoes 3 Ways, Hasselback Potatoes & Festive Roasted Vegetables
Jamie Oliver showcases three distinct approaches to creating the ultimate roast potatoes and festive roasted root vegetables. From classic roast potatoes using three different fat and herb combinations, to crispy hazelnut and blue cheese-topped hasselbacks, and festive glazed carrots and parsnips, each method delivers golden, crispy exteriors with tender, fluffy insides.
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🍳 Cooking Flow
【Roast Potatoes 3 Ways】Parboil potatoes 10 min, steam dry, chuff edges, toss in trays with fats, herbs, and vinegar, bake 40 min, crush lightly, and roast 10 min more. → 【Hasselback Potatoes】Slice potatoes between spoon handles, coat in pounded thyme oil, bake 45 min, top with toasted hazelnut-bread-blue cheese crumb, and bake 15 min. → 【Festive Roasted Veg】Parboil veg separately, toss with specific fats (olive oil, butter, goose fat), roast 50 min, add glazes and herbs, lightly crush potatoes, and bake 10 min.
Cooking Steps
Brief Cooking Order
【Roast Potatoes 3 Ways】Parboil potatoes 10 min, steam dry, chuff edges, toss in trays with fats, herbs, and vinegar, bake 40 min, crush lightly, and roast 10 min more. → 【Hasselback Potatoes】Slice potatoes between spoon handles, coat in pounded thyme oil, bake 45 min, top with toasted hazelnut-bread-blue cheese crumb, and bake 15 min. → 【Festive Roasted Veg】Parboil veg separately, toss with specific fats (olive oil, butter, goose fat), roast 50 min, add glazes and herbs, lightly crush potatoes, and bake 10 min.
Introduction
Jamie Oliver showcases three distinct approaches to creating the ultimate roast potatoes and festive roasted root vegetables. From classic roast potatoes using three different fat and herb combinations, to crispy hazelnut and blue cheese-topped hasselbacks, and festive glazed carrots and parsnips, each method delivers golden, crispy exteriors with tender, fluffy insides.
Step 1
【Roast Potatoes 3 Ways】Peel the Maris Piper potatoes, cut into even chunks, and parboil in salted boiling water for about 10 minutes until tender around the edges.
Step 2
【Roast Potatoes 3 Ways】Drain the boiled potatoes into a colander and let the steam escape completely. Gently shake the colander to chuff up the potato edges.
Step 3
【Roast Potatoes 3 Ways】Prepare three roasting trays: Tray 1 with 3 tbsp extra virgin olive oil; Tray 2 with 1.5 tbsp olive oil and a knob of butter; Tray 3 with 3-4 tbsp goose fat. Add 1 tbsp red wine vinegar to each tray.
Step 4
【Roast Potatoes 3 Ways】Add bruised rosemary and unpeeled garlic cloves to Tray 1; add fresh sage leaves and clementine peel strips to Tray 2; add bay leaves and thyme to Tray 3. Season all trays with salt and pepper.
Step 5
【Roast Potatoes 3 Ways】Divide the chuffed potatoes evenly among the three trays and toss until coated in the fat and aromatics.
Ingredients List
Important Notes
Steaming out the parboiled potatoes and tossing them vigorously in the colander creates rough, starchy bits on the exterior that turn ultra-crispy in the oven.
Adding a splash of red wine vinegar to the roasting fat boils off during cooking, leaving behind a subtle tang that balances the rich fats.
For delicate herbs like sage and bay leaves, add them toward the end of roasting (or protect them under the potatoes) to prevent them from burning.
Using wooden spoon handles or chopsticks when slicing hasselback potatoes stops the knife from cutting all the way through.
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