I remember the first time I made Jamie Oliver’s roast potatoes. I had seen the recipe on one of his shows, and I was drawn in by the sheer simplicity of it all. He wasn’t adding tons of ingredients or making anything overly complicated. The potatoes came out perfectly golden, crispy on the outside and soft in the middle. They were unlike any roast potatoes I had ever made before. It wasn’t just the taste-it was the whole experience of roasting them, the way the kitchen smelled, and that excitement of lifting the lid and seeing those perfectly roasted spuds. It felt like an accomplishment.
Jamie’s method has since become my go-to, the one I turn to every time I want to make sure my roast potatoes are a hit at dinner. What makes them special? Well, it’s all about getting that balance right-crispy edges, tender insides, and the seasoning that ties it all together.
Jamie Oliver’s Roast Potatoes Recipe
Jamie Oliver’s roast potatoes are a masterclass in simplicity. They’re crispy on the outside, soft and fluffy on the inside. What sets them apart is his use of fresh herbs and the method of boiling and then roasting the potatoes. It’s all about getting that texture right and building layers of flavor. Here’s the recipe that has made its way into so many homes.
Ingredients Needed
- Potatoes – Choose a waxy variety like Maris Piper or King Edward for the best texture.
- Olive oil – A good, quality extra virgin oil is ideal for flavor.
- Fresh herbs – Rosemary and thyme work best, but feel free to experiment with others.
- Garlic – Fresh cloves add depth to the taste.
- Sea salt – For that perfect balance of flavor.
- Black pepper – To season and enhance the other ingredients.
- Butter (optional) – For an extra layer of richness.
Jamie’s recipe is all about using what’s fresh. The better your ingredients, the better your result. Simple, fresh, and flavorful is his philosophy.
How To Make Jamie Oliver’s Roast Potatoes
Here’s how you make these crispy, golden wonders:
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Boil The Potatoes
Start by peeling and cutting the potatoes into chunks. Pop them into boiling salted water for around 10 minutes until they start to soften but don’t break apart. You want them par-cooked.
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Drain And Rough Them Up
Drain the potatoes in a colander. Now, the fun part-shake them up a bit in the colander. The rougher you make the edges, the crispier they’ll be later. It’s this step that gives them that golden crunch.
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Heat The Oil
In a large roasting tray, heat the olive oil in the oven for 5 minutes at 220°C (425°F). The oil should be smoking slightly when you add the potatoes. It’s this step that helps create that golden, crispy exterior.
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Season And Roast
Place the potatoes in the hot oil, making sure they’re well-coated. Add crushed garlic cloves, fresh rosemary, thyme, and season with salt and pepper. Roast for about 45 minutes, turning occasionally, until golden brown.
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Serve And Enjoy
Once they’re perfectly crispy, serve them immediately, while they’re still hot and fresh. The smell will be enough to get everyone to the table!
Ingredient Science Spotlight
Every ingredient in Jamie’s recipe plays a crucial role in getting that perfect roast potato. Let’s break down the science behind the magic.
- Potatoes: The variety matters! Waxy potatoes like Maris Piper hold their shape during cooking, but they also have a high starch content. This is key for achieving a crispy exterior while keeping the interior fluffy.
- Boiling before roasting: The par-boiling process helps to break down the outer layer of the potato, which increases surface area. This leads to more crunch.
- Olive oil: Not only does it give a rich flavor, but the high smoke point ensures the oil won’t burn at the high temperature needed for roasting.
- Fresh herbs and garlic: Both herbs and garlic release their essential oils as they roast, infusing the potatoes with a natural, aromatic fragrance.
This science all works together to give you those perfectly crispy, golden potatoes with a soft, fluffy interior.
Expert Tips
- Use a large tray: The more space the potatoes have, the better they’ll crisp up. Crowding them leads to soggy edges.
- Don’t skimp on oil: Ensure the potatoes are well-coated. If they’re too dry, they won’t get crispy.
- Turn them regularly: This ensures even cooking and that perfect golden color all around.
- Add butter at the end: For an extra rich flavor, toss the potatoes in a little butter once they come out of the oven.
These small tips make a huge difference, and when you get them right, the roast potatoes become the star of your meal.
Recipe Variations
Want to take Jamie’s roast potatoes to the next level? Here are a few variations you can try:
- Garlic and Parmesan: After roasting, sprinkle the potatoes with grated Parmesan cheese and more crushed garlic. It adds a cheesy, savory punch.
- Lemon and Herb: Try adding some lemon zest and fresh parsley after roasting. The lemon adds a bright zing that cuts through the richness.
- Spicy Roast Potatoes: For a little heat, season with chili flakes, paprika, or even a touch of cayenne pepper before roasting.
Final Words
Jamie Oliver’s roast potatoes are the epitome of simple done well. There’s something satisfying about the combination of crispy and soft that never gets old. Whether it’s a holiday feast or just a Sunday roast, these potatoes are sure to be a crowd-pleaser. The technique isn’t hard, but the results are nothing short of perfection.
FAQs
How Do I Make Jamie Oliver’s Perfect Roast Potatoes?
Start by parboiling the potatoes, then rough them up a bit. Coat in olive oil and seasoning, and roast at a high temperature until golden and crispy.
Can I Use A Different Oil For Jamie Oliver’s Roast Potatoes?
Yes, you can use duck fat or sunflower oil for a different flavor, but olive oil is key for that classic taste.
How Long Should I Roast The Potatoes In Jamie Oliver’s Recipe?
Roast them for about 45 minutes to 1 hour, turning them halfway through to ensure they’re evenly crispy.