‘Cripsy’ & ‘fluffy’: Jamie Oliver shares how to make ‘best’ roast potatoes – ‘heaven!’

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British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious Sunday roast dinner. There are many components to the classic meal, but one of the most popular is roast potatoes.

Calling his recipe the “best roast potatoes”, Jamie shared how to make roast potatoes on his website.

He described the iconic dish as “crispy, fluffy, squashed spuds with garlic and sage”.

Jamie said the recipe was “super easy” and serves 10 people.

It takes two hours in total to cook – during which foodies can also prepare and cook their other side dishes, as well as the Sunday lunch’s centrepiece.


Medium Maris Piper potatoes (2.5kg)

Four tablespoons goose fat or unsalted butter

Olive oil

One bulb of garlic

Half a bunch fresh sage (15g)

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Jamie recommended preparing the potatoes first, before cooking them on your preferred day.

First, peel the potatoes, keeping them whole, and ideally all about the same size (8cm).

Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.

Next, drain in a colander and leave to steam dry for two minutes, helping the fat to stick to the potatoes.

Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Place the goose fat or butter and one tablespoon of oil in your largest roasting tray.

Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.

Cover and pop in the fridge overnight.

As for the day itself, Jamie advised preheating the oven to 180°C/350°F/gas number four, before squashing the garlic bulbs and lightly crushing each unpeeled clove and adding them to the tray.

This gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes, according to Jamie.

Next, roast for an hour, or until the potatoes are crisp and golden all over.

Remove the tray from the oven.

Then, Jamie advised gently half-squashing each potato with a fish slice or masher so they push into each other and fill the tray – this is a “game changer”, the chef wrote.

Pick the sage leaves and – importantly – toss with a little oil, transmitting the flavour and making them deliciously crisp.

Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing.

“Heaven – you could even serve these on their own in a restaurant, they’re so good,” Jamie said.

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