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Jamie Oliver Roast Potatoes

Jamie Oliver Roast Potatoes
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Jamie Oliver’s roast potatoes are potatoes that are partially boiled, roughened to create texture, then roasted at high heat until crisp and deeply golden.

Ingredients

Scale

    • 1kg potatoes (Maris Piper, King Edward, Russet, or Yukon Gold)

    • 3–4 tablespoons olive oil or vegetable oil

    • Salt (to taste)

    • Black pepper (optional)

Optional additions:

    • Garlic cloves

    • Fresh rosemary or thyme

    • Semolina for extra crunch

    • Garlic powder

Instructions

Step 1: Preheat the Oven and Tray

Preheat your oven to 220°C (430°F). Place your roasting tray inside while the oven heats. Starting with a hot tray helps create immediate crisping.

Step 2: Peel and Cut the Potatoes

Peel the potatoes (optional) and cut them into evenly sized chunks. Keeping them similar in size ensures even cooking.

Step 3: Parboil the Potatoes

Bring salted water to a boil and cook the potatoes for 8–10 minutes until the edges begin to soften but the centers remain firm.

Step 4: Drain and Rough Up the Surface

Drain thoroughly and return the potatoes to the empty pot. Shake gently to rough up the outer edges. These rough surfaces become extra crispy during roasting.

Step 5: Coat with Oil and Seasoning

Carefully remove the hot tray from the oven, add oil, then transfer in the potatoes. Toss to coat evenly and season with salt.

Step 6: Roast Until Deeply Golden

Roast for 40–45 minutes, turning once or twice during cooking. Continue roasting until all sides are crisp and golden.

Step 7: Add Final Flavour Boost

During the final 10 minutes, add herbs or garlic if using. This prevents burning while maximizing flavor.

Step 8: Serve Immediately

Serve hot for the crispiest texture and best overall experience.

Find it online: https://jamieolivereats.uk/roast-potatoes/