Roasted potatoes recipe | Jamie Oliver recipes (2024)

FAQs

Roasted potatoes recipe | Jamie Oliver recipes? ›

Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.

Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry. Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

In a video online, Gordon explained: “For crispy roast potatoes, you can depend on them, my tip is to parboil them, leave them to steam dry, then sprinkle them with semolina or flour, and then give them a good roughing up.”

Parboil the Potatoes First

Parboiling helps soften the potato insides before the roasting begins, so you won't be tempted to burn the outsides in exchange for less undercooked insides. Boil the potato chunks for eight to 10 minutes—they won't be fully cooked, but they'll be ready for the next step.

If I'm using an animal fat for roast potatoes, I tend to choose goose or duck fat, but beef dripping is great too if having roast beef. Often I choose to stick with a healthier option of rapeseed oil as it has a high smoke point.

Again, when I'm in a rush / feeling lazy, I usually don't bother boiling. But boiling the potatoes before putting them in the oven softens them up, giving fluffy edges, and melt-in-your-mouth centres – so it's a must if you're aiming to make the best roast potatoes.

Preheat the oven to 180°C/350°F/gas 4.

Vegetable oil is the ideal choice for those who like a subtle, or blander flavour from their roast potatoes, because it cooks best at a medium heat and so the potatoes won't take on too much flavour from the oil. This also means the potatoes won't overpower other dishes.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

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You might not be using enough oil. If you're not using enough oil to coat the potato, it won't get crispy as it bakes. You might be using the wrong type of potato. Potatoes with a high starch content, such as Russet potatoes, are better for baking because they become fluffy and crispy when cooked.

To make crispy roast potatoes, the temperature of the oven needs to be hot. If the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.

Roast for 1hr until golden and crisp, and don't forget to turn them occasionally to ensure they cook evenly. Here's a few tricks to try to make them even more delicious. Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch.

Boil them the day before or up to five days before, so they completely dry out and absorb the fat better. Once they are cooked, drain them thoroughly, then leave them on a cooling rack so that they can fully dry out on all sides. Refridgerating them overnight is a bonus.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours. If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

And potatoes are even more confusing: you can both roast and bake a potato, but a roast potato aims for crispiness, while a baked potato aims for softness.