Jamie Oliver

Best roast potatoes

Crispy, fluffy, squashed spuds with goose fat, garlic & sage

Best roast potatoes

Serves 10 as a side
Cooks In2 hours
DifficultyNot too tricky
Nutrition per serving
  • Calories
    216
    11%
  • Fat
    7.6g
    11%
  • Saturates
    2g
    10%
  • Protein
    4.2g
    8%
  • Carbs
    35.4g
    14%
  • Sugars
    2.8g
    3%
  • Salt
    0.2g
    3%
  • Fibre
    4.2g
    -

Of an adult's reference intake

Jamie Oliver's Christmas Cookbook
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • 2.5 kg medium Maris Piper potatoes
  • 4 tablespoons goose fat or unsalted butter
  • olive oil
  • 1 bulb of garlic
  • ½ bunch fresh sage
Tap For Method
Jamie Oliver's Christmas Cookbook
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Share this Recipe

Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. 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.
  3. Drain in a colander and leave to steam dry for 2 minutes – this will help 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.
  4. Place the goose fat or butter and 1 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.
  5. Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelized garlic and adds a gentle perfume to the potatoes.
  6. Roast for 1 hour, or until the potatoes are crisp and golden all over.
  7. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
  8. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make 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.

Tips

Parboil your potatoes and dress them with the fat, garlic and seasoning a day in advance. Simply cover and keep in a cool place until you’re ready to roast.

Tip

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Nutrition per serving
  • Calories
    216
    11%
  • Fat
    7.6g
    11%
  • Saturates
    2g
    10%
  • Protein
    4.2g
    8%
  • Carbs
    35.4g
    14%
  • Sugars
    2.8g
    3%
  • Salt
    0.2g
    3%
  • Fibre
    4.2g
    -

Of an adult's reference intake