Description
Jamie Oliver’s Roast Potatoes recipe is a simple method of parboiling potatoes, roughing up the edges, and roasting them in hot oil for a crispy, golden finish. It’s a perfect side dish for roast meats, vegetables, or any main meal.
Ingredients
- 1.5kg potatoes (Maris Piper or King Edward are ideal)
- Olive oil or goose fat
- 3 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 even-sized chunks, roughly about the size of a golf ball. Rinse them in cold water to remove excess starch.
Place the potatoes in a large pot of salted water. Bring to a boil and let them cook for about 10 minutes, or until the edges are starting to soften but the centers are still firm. Drain the potatoes well.
Once drained, gently shake the potatoes in the colander to rough up the edges. This creates more surface area for crispiness during roasting.
In a roasting tray, add a generous amount of olive oil or goose fat and heat it in the oven for about 5 minutes, until it’s sizzling hot.
Carefully add the parboiled potatoes to the hot oil, turning them to coat evenly. Add the unpeeled garlic cloves and herbs like rosemary or thyme if using. Season generously with salt and pepper.
Roast the potatoes in the preheated oven for about 45 minutes to 1 hour, turning them halfway through, until they are golden brown and crispy on the outside.
Once the roast potatoes are done, remove them from the oven and serve them hot. You can discard the garlic cloves or serve them alongside for extra flavor.