Description

Jamie Oliver’s Twice Roasted Potatoes are boiled, then roasted potatoes that are allowed to cool slightly before being roasted again at a higher temperature. This method ensures the potatoes are crispy on the outside while remaining soft and fluffy on the inside.

Ingredients

Scale

1.5 kg (3 lbs) potatoes (Yukon Gold or Maris Piper work best)

4 tablespoons olive oil or goose fat

3–4 garlic cloves, smashed (optional)

2 sprigs of fresh rosemary or thyme

Salt and black pepper, to taste

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 200°C (400°F).

1. Peel the potatoes and cut them into even-sized chunks (about 2-3 inches).

Step 2: Boil the Potatoes

1. Place the potato chunks in a large pot of salted water. Bring to a boil and cook for about 10 minutes, or until the edges begin to soften.

1. Drain the potatoes in a colander and let them steam dry for 5 minutes. Shake the colander gently to rough up the edges—this helps create the crispy coating.

Step 3: First Roast

1. Transfer the potatoes to a baking tray. Drizzle with olive oil or goose fat, and season generously with salt and pepper. Toss to coat evenly.

1. Spread the potatoes out in a single layer and roast in the preheated oven for 30-40 minutes, flipping halfway through, until golden brown.

Step 4: Cool and Roast Again

1. Remove the potatoes from the oven and allow them to cool for 10 minutes.

1. Increase the oven temperature to 220°C (430°F). Toss the cooled potatoes with smashed garlic and fresh herbs, then return them to the oven.

1. Roast for an additional 15-20 minutes until they’re deeply golden and crispy.

Step 5: Serve

Serve the twice roasted potatoes immediately, garnished with extra herbs if desired. Enjoy them as a side dish with your favorite main