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perfect roast potatoes

servings
6

method

One thing’s for sure, if you can master the perfect roast potatoes, you’re well on your way to the perfect Christmas dinner. This year, with a few extra tricks, I’ve managed to get them spot on. I’ve discovered that the humble potato masher is the secret to the perfect roastie, and you lot out there will be able to make these at home no problem. I’ve done a lot of potatoes, as it’s always better to have too many so you’ve got some leftover. I don’t expect you to have different flavored spuds for Christmas, I’m just giving you options so you can choose whatever’s perfect for you.

Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they’re all an even-size - twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they’re parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.

At this point, you need to decide which flavor combo to go with. Tip your potatoes into a tray or pan in one layer, and add your fat – olive oil, butter or goose fat – then season really well with salt and pepper. At this stage, I’m not going to add any more flavour. Toss your potatoes in the fat, or use a spoon or fish slice to mix it all up. You could get the potatoes up to this stage the day before, simply cover them with cling film or tin foil and pop in the bottom of your fridge or in a cool place until you need them. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.

Now’s the time for my new trick. Gently squash each potato with a potato masher to increase the surface area – the more of your 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 lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. If you’re using butter, peel in a good few strips of Clementine zest with a speed peeler – you won’t eat these but they’ll add amazing flavour. Add the flavor to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You’re looking for gnarly, crispy, bubbly and delicious.

Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then tuck in! I’d be happy with any of these flavor 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.

ingredients

• 1.5kg Maris Piper potatoes, peeled
• sea salt and freshly ground black pepper
• olive oil
• 1 bulb of garlic, broken into cloves
• red wine vinegar

flavor combo 1
• a good couple of lugs of olive oil
• a bunch of fresh rosemary, leaves picked

flavor combo 2
• 50g butter, cut into little cubes
• a bunch of fresh sage, roughly torn
• 1 clementine

flavor combo 3
• 2 tablespoons goose fat
• a bunch of fresh thyme, leaves picked
• a couple of fresh bay leaves

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1. by arfa on Wed 08 Feb 2012 @ 16:15

I made these for me mum n dad on xmas day; I did a cross between the olive oil version and the butter version using lemon juice and rosemary (and the salt/pepper vinegar combo). Alot of work but so awesome, definately the best roast potatoes ever, thankyou so much Jamie!

2. by Emma B on Fri 13 Jan 2012 @ 12:54

Hi I have tried to make the perfect roast potatoes for a long time and to better my dad's Christmas day roast's and by following your recipe for the goose fat roast's i managed it , all the family loved them and they are all eager to try and better mine now .....

3. by Katie on Tue 10 Jan 2012 @ 20:50

This potatoes are great

4. by Karina on Thu 29 Dec 2011 @ 03:28

Theresa, I was thinking the same about the image above. I made these today and they tasted great, plus the potatoes were crispy and tender at the same time. Thanks Jamie for all the good recipes. I watch your show from Uruguay, South America.

5. by Colleen on Sat 24 Dec 2011 @ 21:22

Merry Xmas Just saw you show here in Lethbridge Alberta,Canada. I was wondering if there is anyway to cook this the day before [because I don't have double ovens and I would like to cook it with Prime Rib roast and yorkshire pudding]. It looks fantastic and I will cook it as outlined but I think it would be great with prime rib. Love your show All the best to you and your family Colleen

6. by Danuta on Sat 24 Dec 2011 @ 13:58

Loved my smashed Potatoes Along with a lamb roast I intended on Your favorite Sage and Clementine. The shop said it couldn't keep up with t he demand for Sage, JAmie and that everyone must have the same recipe. I agree, as i was so keen to make them that I contemplated driving around town to find some. i opted for the nearest bottlo' for some Xmas Cheer ( Grand Marnier for the Mince Pies - Orange and Cognac Liquor) and headed home for an afternoon of fun baking. My version was fresh young sprigs of Rosemary and Thyme ( from our garden) Garlic cloves and salt, I ground the herbs with salt to fine texture so there weren't andy rough bits of rosemary and left Garlic in the skin. They were a hit and it was great that I could half Bake them and wait for the last bit 45 mins before serving. Awesome, and foolproof. Loved cooking and woulddo it all over again! Merry Xmas from Sydney Australia

7. by shaunmcgahan on Wed 21 Dec 2011 @ 15:54

Unreal roasties jamie!!!

8. by Theresa on Sun 18 Dec 2011 @ 22:30

We are making these right now... Is it just me or is the picture above totally wrong?!

9. by Diana on Thu 15 Dec 2011 @ 10:11

Hi Jamie, A big thank you. I made these potaotes tonight and everyone loved them. So on Christmas Day I will be serving them to all of my family and friends. Cheers from Melbourne Australia.

10. by Tricia on Mon 12 Dec 2011 @ 15:31

Great to know about these roast potatoes. I have always parboiled before roasting but to know that I can get them to that pre-roasting stage the day before is a massive help to me. I had thought that the potatoes would change flavour...starch turning to sugar. But this is going to save so much time for me on Christmas Day.

11. by Lisa on Mon 12 Dec 2011 @ 01:00

This is a wonderful recipe!! It's so nice to try a recipe and have it turn out just as it was intended. Thanks Jamie!

12. by Conny on Tue 06 Dec 2011 @ 16:29

Me and my famliy love your recipes! I have all your books. Thank you so much for so many lovely meals! My kids think I'm the bees knees, thanks to you. Hope you keep this up for many years to come. Cheers from Holland! Have a great Xmas!

13. by YuGin on Sun 21 Aug 2011 @ 06:16

I haven't a clue where to get goose fat in Singapore so I went with bacon instead. Other than that I pretty much followed the recipe all the way and it was wonderful. Great recipe!

14. by funkygiglydoll on Sat 16 Jul 2011 @ 09:58

im a teen and i love snacks and quite a picky eater..i did this and added pineapple and it's super yummy!it was gone the minute it got out of the oven!

15. by Ana on Fri 03 Jun 2011 @ 01:11

By far... THE BEST potatos I´ve ever eat!!!! all my family was so impresed!! thanks Jamie Hugs from Chile!!

16. by James on Sat 07 May 2011 @ 21:18

Without a doubt THE BEST potatoes I have ever done! You are the man J!

17. by Joy on Thu 28 Apr 2011 @ 21:41

I've tried on numerous occasions to make the perfect roast potato, but to no avail...Until today! What an achievement! I am so proud of myself and of you, Jamie, thank you!

18. by gatubelo on Sat 08 Jan 2011 @ 21:40

WOW
This potatoes are great, made them today and they were fabulous
Thanks

19. by Andressa Fazioni on Wed 22 Dec 2010 @ 12:07

JAmiee, I'm from Brazil and I watched this recipe yesterday!
OMG that's the perfect potatos' recipe I've ever seen.
Congrats.
I love you and your tv shows!
You rock! :*
Kisses from far far away.

20. by Caro on Wed 22 Dec 2010 @ 12:01

Hi Jamie, big fan, love watching you on tv.. Just wondering when you say squash the potatoes, well how much should I squash them?

21. by Vadim on Tue 21 Dec 2010 @ 18:21

Hi Jamie I"m your fan I"m from Belarus .Its very cool.
Vadim.

22. by maryd on Tue 21 Dec 2010 @ 02:22

Helen and Hilary - I had the same question as you two so asked On Line and the info said our Russet potatoes are the equivalent to the Maris Piper so that's what I used the first time. I've also tried yukon gold and red potatoes as well and loved them all. So feel free to use the potato you like best - remembering the On Line answer was replacing the pipers with Russets.
Thanks Jamie for all your great ideas; I've been a fan for 10 years; you're my absolute favorite chef.

23. by Laura on Fri 17 Dec 2010 @ 22:42

I just used some bacon fat, with garlic, rosemary and parsley....very crispy and delish! I also added about half a cup of chicken stock to the water when I parboiled, just for that little extra flavor kick.

24. by farhana ravat on Thu 16 Dec 2010 @ 16:05

Hi jamie.. im from south africa and watched you make this on BBC lifestyle. i tried it today and everyone loved it! :)

25. by Nicholas on Wed 15 Dec 2010 @ 23:38

Hi Jamie! I'm a huge fan, and I tried making your potatoes tonight with olive oil and rosemary. They came out amazing especially with the crispiness and flavors. I really love your recipes and iv'e made a ton. Thanks!

26. by Helen on Wed 15 Dec 2010 @ 18:02

I am from the UK, but live in the US. I would love to have roast pots "like Mum used to make", but can't find Maris Piper here. What would be the equivalent? Russets? Yukon Gold?
Thanks!

27. by Hilary Salmon on Mon 13 Dec 2010 @ 20:13

We don't have Maris Piper potatoes here in Toronto, Canada
so what would be an equivalent? I'm an ex-pat from
Surbiton, Surry. Luv you Jamie !!!!!!

28. by Silvia Barbaro on Sun 12 Dec 2010 @ 13:38

Hi! Jamie, I'm your fan, I'm from Brazil, really enjoyed these potatoes of their revenue, especially with butter and rosemary.
Kisses.
Silvia

29. by babybull40 on Sun 12 Dec 2010 @ 03:46

I actaully made this tonight after watching Jamie on Food Network Canada. "Jamie's Family Christmas" and they were outrageous and crunchy goodness.. Unfortunately I didn't let the potatos parboil long enough, however the end result was the same.. I went with Bacon drippings (smoky flavour) and Rosemary with lemon juice and then sea salt and cracked pepper. It was most devine and will be serving this up for our Christmas Dinner this year.. Thank you Jamie.. we have been watching you from the beginning and now it's time for us to get your books... I have always loved to cook and try out new recipes that are quick and easy and something that everyone will enjoy! So Jamie, Happy Christmas to you and your family! Thank you for all you do!

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