11 hours Ago By Angela Patrone
Given that roast potatoes are loved by the majority of UK households, everyone has their own way of cooking them. From using a certain type of oil or fat to cook the potatoes in or coating them with flour or baking soda, there are many recipes out there for roasties. Jamie Oliver has shared a recipe to get “crunchier, fluffier and spot-on spuds” that will give you a “real crowd pleaser”.
All that’s needed is less than two hours to focus on the spuds and a few everyday ingredients. For roast potatoes, Jamie recommends using Maris Piper potatoes. This is because of their texture.
They're a floury potato variety with pale skin and creamy flesh. Aside from the potatoes, the three ingredients needed are garlic, olive oil and fresh rosemary. 1.
5kg Maris Piper potatoes One bulb of garlic Three tablespoons of olive oil A bunch of fresh rosemary Start by preheating the oven to 190C/170C Fan/Gas Mark 5. Before peeling the potatoes. Cut any larger ones so they’re all an even size – twice the size of a squash ball is about right.
Then wash the potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold salted water and parboil for seven minutes, then drain in a colander and leave to steam dry for three minutes. Give the colander a bit of a shake to help fluff up the potatoes – this will help to make them “super-crisp” later on. Next, tip the potatoes into a large tray in one layer, add the olive oil and season well with sea salt and black pepper before combining it all You could get the potatoes up to this stage the day before, simply cover them with clingfilm or tin foil and pop them in the fridge or in a cool place until needed.
Then roast for 30 minutes, or until lightly golden and three-quarters cooked. At this point, 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”. Add some oil to a small bowl and add in the rosemary.
Break up the garlic bulb, adding the unpeeled cloves to the bowl before mixing it up a bit. Coat the potatoes before popping them back in 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 tuck in.
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