Description
Jamie Oliver’s Roast Potatoes and Carrots is a simple yet flavorful side dish that involves roasting potatoes and carrots in olive oil with fresh herbs, resulting in crispy, golden potatoes and sweet, tender carrots.
Ingredients
- 1kg potatoes (such as Maris Piper or King Edward)
- 500g carrots (peeled and cut into large chunks)
- 2 tablespoons olive oil or goose fat
- 4 garlic cloves (unpeeled, optional)
- Fresh rosemary or thyme (optional)
- Salt and pepper to taste
Instructions
Preheat your oven to 200°C (400°F).
Peel the potatoes and cut them into large chunks, similar in size to the carrots. Peel and cut the carrots into thick pieces, about 2-3 inches long. Rinse the potatoes under cold water to remove excess starch.
Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 minutes, or until they begin to soften but are still firm in the center. Drain the potatoes well, then give them a gentle shake in the colander to rough up the edges, which helps them become extra crispy when roasted.
While the potatoes are parboiling, add the olive oil or goose fat to a large roasting tray and place it in the preheated oven for about 5 minutes to heat up.
Carefully remove the hot roasting tray from the oven. Add the parboiled potatoes and carrots to the tray, tossing them in the hot oil to coat evenly. Add the unpeeled garlic cloves and fresh rosemary or thyme, if using. Season generously with salt and pepper.
Roast the potatoes and carrots in the oven for 45 minutes to 1 hour, turning them halfway through. The vegetables should be golden, crispy on the outside, and tender inside.
Once the vegetables are roasted to perfection, remove them from the oven and serve immediately. The crispy roast potatoes and sweet roasted carrots make a delicious side dish for any roast dinner.