Roast potatoes are a staple part of many dinners, including a roast dinner, but they can often turn out not crispy.
Jamie Oliver’s recipe notes said: “Simple as roast potatoes are, there’s a handful of tiny, but important, details, picked up throughout my cooking career.
“When combined, they give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.”
The recipe serves up to 10 people as a side and the potatoes are ready in under two hours, perfect for a Sunday dinner.
Jamie’s roast potato recipe is also gluten-free and costs just 63p per serving to make.
Ingredients:
2.5kg medium Maris Piper potatoes
Four tablespoons goose fat or unsalted butter
Olive oil
One bulb of garlic
Half a bunch of fresh sage
Method:
Start by peeling the potatoes, keeping them whole and all the same size if you can to ensure an even cook.
Parboil them in a pan of boiling water with a little bit of salt for around 15 minutes, which will help the insides become fluffy.
Drain them in a colander and leave them to steam dry for two minutes to help the fat stick to the potatoes.
Jamie then recommended giving the colander a few shakes which will help them turn super crispy in the oven.
Place the goose fat or butter and one tablespoon of oil into a large roasting tray and tip in the potatoes, adding some salt and pepper.
Toss them to coat evenly and spread them out in an even layer, making sure there are small gaps between them.
Then, cover and pop them in the fridge overnight. On the day of cooking, start by preheating the oven to 180C and then squash the garlic bulbs, lightly crushing each glove and adding to the tray.
According to Jamie, the garlic will help to give you sweet, caramelised garlic which adds a gentle perfume to the potatoes.
Roast for one hour, or until the potatoes are crisp and golden all over before removing them from the oven.
Jamie said: “We’re nearly there, but we’ve got one last application of love and care, which is game-changing. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
“Pick the sage leaves and importantly toss with a little oil. 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.”
