Perfect roast potatoes

Perfect roast potatoes

snacks and sides | serves 4

"I’ve given you choices for flavourings," says Jamie. "If you use the olive oil flavour you’ll need to use good Italian oil; for sweeter potatoes with flavour off the charts, use butter. If you’re going to indulge, go for goose fat. You get chewier, tastier edges and a kick-arse, turbo-charged flavour."

1. Preheat your oven to 190C/gas 5. Cut potatoes so they’re even – twice the size of a squash ball, 7–8cm diameter. Wash your spuds to lose extra starch then tip into a pot, cover with cold water and salt well. Bring to the boil and parboil for 6–7 minutes, then drain in a colander to steam for 3 minutes. Give it a shake to rough up the spuds – this helps to make them super crisp.
2. Tip your potatoes into a tray in one layer, and add your fat – olive oil, butter or goose fat – then season really well. Toss your potatoes in the fat. Scruffing them up a bit more now is also a good thing. (You can get the potatoes to this stage the day before, cover them with cling film or foil and pop in the fridge or in a cool place till you need them.)
3. Pop your potatoes in the hot oven to cook for 30 minutes, until lightly golden and three-quarters cooked.
4. Now for my trick. Get a potato masher and gently press each spud to increase the surface area – the more potato that’s in contact with the pan, the crispier it will be. Whichever fat you’re using, you now want to prepare the rest of the flavourings. Add a good glug of olive oil to small bowl and add the herbs, garlic, a splash of red wine vinegar, then scrunch it up a bit. If using butter, peel in a good few strips of clementine zest – you won’t eat it but it adds amazing flavour. Add the herb mix to your potatoes, give the pan a shake, then pop back in the oven for 40–45 minutes, until perfect. You’re looking for crispy, bubbly and delicious spuds.
5. Transfer to a plate lined with kitchen paper to absorb some of the excess fat, then tuck in! I’d be happy with any of these flavour combos, but this year I’ll be going for butter, but maybe with the rosemary and garlic. So you really can mix it up however you like.

 

Recipe Jamie Oliver
Photo David Loftus


from Issue 24

ingredients

• 1.5kg maris piper potatoes, peeled
• Olive oil
• Red wine vinegar

Flavour combo 1
• Olive oil
• 1 bulb of garlic, broken into cloves
• Bunch of rosemary, leaves picked

Flavour combo 2
• 2–3 knobs of butter, cut into cubes
• 1 bulb of garlic, broken into cloves
• Bunch of sage, roughly torn
• 1 clementine

Flavour combo 3
• 2 tbsp goose fat
• 1 bulb of garlic, broken into cloves
• Bunch of thyme, leaves picked
• 2–3 bay leaves

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