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Discover Jamie Oliver's ultimate roast potato recipe, designed to give you crunchy, golden exteriors and fluffy, tender interiors. With tips on choosing the right potatoes and fat, plus aromatic herb additions, these roasties will be the star of your meal.
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Parboil potatoes in salted water, then drain and fluff. → Preheat roasting tray with chosen fat until smoking hot. → Add potatoes to tray, season, and roast for 30 minutes. → Remove, gently squash each potato, add herbs and garlic (and vinegar/zest if using). → Return to oven for another 25-30 minutes until perfectly golden and crunchy.
Parboil potatoes in salted water, then drain and fluff. → Preheat roasting tray with chosen fat until smoking hot. → Add potatoes to tray, season, and roast for 30 minutes. → Remove, gently squash each potato, add herbs and garlic (and vinegar/zest if using). → Return to oven for another 25-30 minutes until perfectly golden and crunchy.
Discover Jamie Oliver's ultimate roast potato recipe, designed to give you crunchy, golden exteriors and fluffy, tender interiors. With tips on choosing the right potatoes and fat, plus aromatic herb additions, these roasties will be the star of your meal.
Peel your chosen potatoes (Maris Piper is endorsed for consistency) and parboil them for about 10 minutes in generously salted boiling water.
Drain the parboiled potatoes well in a colander.
Give the potatoes a good toss in the colander to fluff up their edges, which will contribute to a crispier crust.
Preheat your roasting tray with your chosen fat: extra virgin olive oil for a healthier option and golden crunch, butter for a slightly thicker, sweeter crunch, or goose fat for the thickest crunch of all. Ensure the fat is smoking hot before adding potatoes.
Carefully add the parboiled and fluffed potatoes to the preheated roasting tray, ensuring they are in a single layer.
Using a starchy potato like Maris Piper is key for achieving a fluffy interior and crispy exterior.
Tossing the parboiled potatoes in the colander creates rough edges that crisp up beautifully.
Ensure your chosen fat (olive oil, butter, or goose fat) is smoking hot before adding the potatoes to the tray for maximum crunch.
Mashing the potatoes halfway through cooking significantly increases their surface area, leading to more crispiness.
Adding fresh herbs and garlic halfway through the roasting process, rather than at the beginning, prevents them from burning and allows their perfume to infuse perfectly into the potatoes. The splash of vinegar with rosemary adds an extra 'kick' that cooks away but enhances flavor.
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