Perfect roast potatoes

Perfect roast potatoes

snacks and sides | serves 4, with leftovers

I’ve given you a few choices for flavourings. If using olive oil, make sure it’s a good quality Italian one. For sweet potatoes with flavour that’s off the charts, use butter.
If you want to indulge and you like chewier edges and turbo-charged taste, go for goose fat.

1 Preheat your oven to 190C/gas 5 and wash your spuds to get rid of any extra starch. Tip them into a large pot, cover with cold water and salt well. Bring to the boil and parboil for 6–7 minutes. Then drain and leave to steam dry for 3 minutes.
2 Shake your potatoes to chuff up the edges – this helps to make them super crisp – then tip into a roasting tin and arrange in a single layer. Add your fat – either the butter, goose fat or enough olive oil to coat – season really well, then toss together. (You can prepare the potatoes to this stage the day before. Then just cover with cling film or foil and store in the fridge until you need them.)
3 Roast the spuds in the oven for 30 minutes until lightly golden and three-quarters done. Then get a potato masher and gently press each one to increase the surface area
– the more potato in contact with the pan, the crispier it will be.
4 Now prepare the other flavourings. If using olive oil, add a good glug to a small bowl with a bunch of rosemary, leaves picked, 1 garlic bulb broken into cloves, and a splash of red wine vinegar. Scrunch it up and add to the pan. If using butter, add a bunch of torn sage leaves to the pan with 1 garlic bulb split into cloves and a few strips of clementine zest – you won’t eat it, but it provides amazing flavour. If goose fat is your thing, add straight to the pan with a handful of thyme leaves, 2–3 bay leaves and 1 garlic bulb split into cloves. Shake the pan to mix, then return it to the oven for 40–45 minutes until your roasties are perfect. (You can do this while the turkey rests.) Transfer to a plate lined with kitchen paper, then serve.

Per serving 290 cals, 1.7g sugars, 10.6g fat (1.4g saturated), 5.7g protein, 40.8g carbs

 





from Issue 44

ingredients

• 1.5kg maris piper potatoes, peeled and cut into 7–8cm pieces
• 2–3 knobs butter, 2 tbsp goose fat or a good glug of olive oil
• Herbs and flavourings (see step
4 of method)

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