Jamie Oliver shares how to make the ‘best’ roast potatoes – including ‘game-c…
October is officially here and the days are getting a little colder and cosier.
Britons had a wonderful summer of BBQs but roast dinner season has now begun.
Beloved chef Jamie Oliver shared how to make the “best roast potatoes” – and they are simple to cook too.
There are just five ingredients in his recipe so you won’t be traipsing round the supermarket for hours trying to find them.
Serve these up with seasonal veggies and roast meat of your choice, creamy salmon, steak or pork chops.
READ MORE: Princess Kate and Prince William’s favourite meal – delicious and easy recipe
Jamie said: “Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.”
His recipe serves 10 people as a side but quantities can be amended depending on party size.
The potatoes take around two hours to cook but the recipe is “super easy” to make, so it might be one to involve the kids or grandkids in this weekend.
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- 2.5 kg medium Maris Piper potatoes
- Four tablespoons goose fat or unsalted butter
- Olive oil
- One bulb of garlic
- ½ a bunch fresh sage , (15g)
1. Peel the potatoes whole – they should ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minute. This will make the insides deliciously fluffy.
2. Drain in a colander and leave to steam dry for two minutes – this will help the fat to stick to the potatoes. Lightly shake the colander to chuff up the edges of the potatoes. Jamie explained this gives you maximum surface area for a crispy exterior.
3. Put the goose fat or butter and one tablespoon of oil in your biggest roasting tray. Add the potatoes, a good pinch of sea salt and black pepper, then toss to coat. Spread everything out in a fairly snug, even layer, but ensure you leave small gaps between them.
4. Cover and put in the fridge overnight.
On the day
1. Preheat the oven to 180°C/350°F/gas 4.
2. Squash the garlic bulbs, then lightly crush the unpeeled cloves and add to the tray. Jamie said this will create sweet, caramelised garlic with a gentle perfume.
3. Roast for an hour, or until the potatoes are fabulously crisp and golden all around.
4. Remove the tray from the oven. Jamie said: “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.”
5. Pick the sage leaves and toss with a little oil for extra crispiness and flavour. Sprinkle the sage over the potatoes and roast for 20 to 25 minutes, or until golden. Jamie described the tasty roasties as “heaven” – “you could even serve these on their own in a restaurant, they’re so good”.
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