I still remember the first time I made Jamie Oliver’s Twice Roasted Potatoes. I had been experimenting with different potato dishes for a dinner party and was looking for something that would stand out. When I came across Jamie’s recipe, it sounded too good to pass up. The idea of crispy twice-roasted potatoes was irresistible. The first time I served them, everyone at the table was raving about how perfect they were – crispy on the outside, fluffy on the inside. I knew I had found a gem.
This recipe is a personal favorite because it’s simple yet packs so much flavor. I’ve made it for family gatherings, cozy dinners, and even as a snack. It’s the kind of dish that feels like a treat but isn’t complicated to prepare. Whether you’re a seasoned home cook or someone who’s just starting out in the kitchen, this recipe is bound to impress.
Jamie Oliver’s Twice Roasted Potatoes Recipe
Jamie Oliver’s Twice Roasted Potatoes is a straightforward but delicious recipe. The concept is simple: roast the potatoes once, then give them a second round in the oven to create that golden crispiness everyone loves. The trick lies in how you prepare the potatoes before the first roast and the way you handle them after they come out of the oven.
One thing that stands out about Jamie’s recipe is how he encourages you to play with flavors. Whether you add herbs like rosemary, garlic, or even a little kick of chili, each batch of potatoes can have its own personality. I often tweak it depending on the occasion or what I have in the pantry.
Ingredients Needed
For this recipe, you’ll need just a handful of ingredients that you probably already have in your kitchen. Here’s what you’ll need:
- Potatoes: Yukon Gold or Maris Piper are great options. These varieties hold up well to roasting and give you the perfect texture.
- Olive oil: For that beautiful golden color and crispiness.
- Garlic cloves: Fresh garlic adds a wonderful depth of flavor.
- Fresh rosemary: It’s a classic pairing with roasted potatoes. The fragrance is just unreal.
- Salt and pepper: Simple but essential for bringing out the natural flavors of the potatoes.
- Butter (optional): If you want a rich finish, this is the secret ingredient.
How To Make Jamie Oliver’s Twice Roasted Potatoes
Making Jamie Oliver’s Twice Roasted Potatoes is easy. Here’s how you do it:
- Prep the potatoes: Peel and cut your potatoes into even chunks, about 1-2 inches. The key here is uniformity. It ensures they all roast evenly.
- Boil the potatoes: Place the cut potatoes in a pot of salted water. Bring it to a boil and simmer until they’re just starting to soften (about 10 minutes). They shouldn’t be fully cooked yet – we’re just par-boiling them.
- Drain and shake: Drain the potatoes and give them a shake in the pot. The goal is to roughen up the edges. This will help them get extra crispy when roasting.
- Add flavor: In a roasting pan, toss the potatoes with olive oil, salt, pepper, garlic, and rosemary. Make sure the potatoes are evenly coated.
- First roast: Roast in a preheated oven at 400°F (200°C) for about 40-45 minutes, turning occasionally, until golden and crispy.
- Second roast: After the first roast, remove the potatoes from the oven. If you like, you can toss them in a little melted butter at this point. Then return them to the oven for another 10-15 minutes to get them extra crispy.
- Serve and enjoy: Once they’re done, serve them hot, garnished with a little extra rosemary or sea salt if desired.
Ingredient Science Spotlight
When it comes to ingredients, there’s some interesting science behind Jamie’s Twice Roasted Potatoes. Let’s break it down:
- Potatoes: Potatoes have a high starch content, which is perfect for creating the fluffy interior you want in a roasted potato. When boiled, the starches break down and form a soft, airy texture inside. The key to crispy skin is getting the outside of the potato to release moisture before roasting, which is why shaking them after boiling is so important.
- Olive oil: Olive oil helps crisp up the potatoes because of its high smoke point and fat content. The fat coats the potatoes, promoting browning and preventing them from sticking to the pan.
- Garlic and rosemary: Garlic and rosemary are more than just flavor boosters. Rosemary contains compounds that help enhance the potatoes’ natural aroma. Garlic adds a layer of savory umami that complements the starchy potatoes.
- Butter: The addition of butter after the first roast helps create an even more luxurious crisp. It also adds a rich, velvety finish that elevates the potatoes from good to great.
Expert Tips
- Don’t overcrowd the pan: Make sure the potatoes are spaced out evenly. If they’re too crowded, they’ll steam instead of roast and you won’t get that perfect crisp.
- Use a metal roasting pan: Metal conducts heat better than glass, helping the potatoes crisp up more effectively.
- Rest after roasting: Let the potatoes rest for a few minutes before serving. This allows the steam to settle and the crispy exterior to stay intact.
- Don’t skip the second roast: This is where the magic happens. The second round in the oven gives the potatoes that irresistible crunch.
Recipe Variations
One of the best parts of this recipe is how versatile it is. You can customize it to suit your tastes:
- Herb variations: Swap out rosemary for thyme, sage, or even tarragon for a different flavor profile.
- Spicy twist: Add chili flakes or smoked paprika to give the potatoes some heat and smokiness.
- Cheesy version: Sprinkle some parmesan or cheddar cheese over the potatoes during the second roast for a cheesy, golden crust.
- Lemon and garlic: Add a squeeze of lemon juice and some extra garlic at the end for a fresh and zesty finish.
Final Words
What makes Jamie Oliver’s Twice Roasted Potatoes so special is how it brings out the best of simple ingredients. Potatoes, olive oil, and rosemary come together in a way that feels both rustic and refined. And even though it’s a relatively simple recipe, the results are always impressive.
Whether you’re preparing them for a Sunday roast or a casual weeknight meal, they never fail to hit the spot. The balance of flavors and textures in this dish is the key to its popularity. It’s comfort food that’s elevated just enough to make you feel like you’re eating something extraordinary.
FAQs
What Makes Jamie Oliver’s Twice Roasted Potatoes So Crispy?
The secret is roasting them twice: first to cook them through and then again at a high temperature to get that golden, crispy texture.
Can I Use Any Type Of Potato For This Recipe?
It’s best to use a starchy potato like Maris Piper or King Edward for the fluffiest interior and crispy skin.
How Do I Ensure The Potatoes Are Perfectly Seasoned?
Make sure to season them generously with salt, pepper, and any herbs or garlic, and toss them well in oil to coat evenly.