Spring is a time where we all enjoy indulging in delicious food and for many of us, that includes roast potatoes. Here, Jamie Oliver shares his three-ingredient recipe
Roast potato enthusiasts across the UK, rejoice!
Jamie Oliver has just dropped a game-changing recipe that promises to deliver “crunchier, fluffier and spot-on spuds” that are sure to be a hit at any dinner table. With less than two hours of your time and a handful of everyday kitchen staples, you can whip up a batch of these “real crowd pleaser” roasties.
The celebrity chef’s top pick for the perfect roast potato is the Maris Piper variety, known for its floury texture, pale skin, and creamy flesh. To elevate your spuds to the next level, all you need are three simple ingredients: garlic, olive oil, and fresh rosemary.
Ingredients (serves six)
- 1.5kg Maris Piper potatoes
- One bulb of garlic
- Three tablespoons of olive oil
- A bunch of fresh rosemary
Kick things off by preheating your oven to 190C/170C Fan/Gas Mark 5. Peel those tatties and chop any larger ones to ensure they’re uniformly sized – think twice the size of a squash ball.
Rinse them under cold water to wash away excess starch, then pop them into a large pot, reports the Express. Cover with cold salted water, bring to the boil, and let them parboil for seven minutes. Drain them in a colander and give them a three-minute steam dry.
Don’t forget to give the colander a good shake – this little trick is key to achieving that “super-crisp” finish that’ll have everyone asking for seconds. Firstly, pour the potatoes into a large tray in a single layer, add the olive oil and season generously with sea salt and black pepper before mixing it all together.
You could prepare the potatoes up to this point the day before, just cover them with clingfilm or tin foil and store them in the fridge or a cool place until needed. Then roast for 30 minutes, or until they are lightly golden and three-quarters cooked.
At this stage, gently crush 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”. Pour some oil into a small bowl and add in the rosemary.
Break up the garlic bulb, adding the unpeeled cloves to the bowl before giving it a good mix. Coat the potatoes before returning them to the hot oven for 40 to 45 minutes, or until “crispy, bubbly and delicious”.
Transfer to a plate lined with kitchen paper to drain off some of the excess fat, then dig in.