Jamie Oliver’s roast potatoes aren’t your average side dish. These are next-level. We’re talking bold, golden, crunchy on the outside and meltingly soft on the inside. They’ve become a bit of a legend. especially around the holidays in the UK. but honestly, they deserve a spot at any Sunday dinner.
What sets them apart? Two key things: technique and timing. Jamie doesn’t just chuck potatoes in the oven. He parboils them, gives them a shake (literally), roasts them with love, and-this is the twist-crushes them mid-roast and adds a flavored fat or herb. The result is roast potatoes with attitude.
Jamie Oliver Roast Potatoes Recipe
Ingredients Needed
You don’t need a wild shopping list. It’s all about using simple stuff the right way. Here’s what you’ll need:
- Potatoes – Maris Piper or King Edward work best. Floury potatoes are key. Avoid waxy ones.
- Olive oil – Or go traditional with goose fat or beef dripping for a richer flavor.
- Garlic – A whole bulb, skin-on, smashed slightly.
- Fresh herbs – Rosemary, thyme or sage.
- Salt and pepper – Generously.
- Optional: Red wine vinegar or lemon zest at the end to cut through the richness.
Equipment Needed
You won’t need anything fancy but the right tools make it smoother:
- A large roasting tray. Enough room for the potatoes to sit spaced out. Overcrowding = steaming.
- A large saucepan – For parboiling the potatoes.
- A colander – For draining and fluffing.
- Tongs or a spatula. To flip them partway through.
- Oven mitts – Because these trays get seriously hot.
How To Make Jamie Oliver’s Roast Potatoes
Here’s where the magic happens. Take your time. Follow the steps closely. The details matter.
1. Preheat And Prep
Get your oven roaring at 190°C (375°F). Meanwhile, peel your potatoes and chop them into even-sized chunks-think golf ball size. You want consistency for even cooking.
2. Parboil Like A Pro
Drop those potatoes into a big pot of salted boiling water. Boil for 10-12 minutes, just until the edges start to soften. You don’t want mash. just a little give.
3. The Shake
Drain them in a colander. Here’s Jamie’s trick: shake them up. Toss them around to roughen up the edges. This is how you get those crispy bits later. It should look like they’ve had a bumpy ride.
4. Into The Hot Fat
While the potatoes are parboiling, heat your oil or fat in the oven in the tray. It should be hot and shimmering. Carefully transfer the potatoes into the tray and toss them to coat. Use tongs to make sure each potato is coated in that sizzling fat.
5. Roast – Part One
Roast them for 30 minutes. Don’t touch them. Let them do their thing.
6. Crush And Flavor
After 30 minutes, take them out, gently squash them with a masher or spatula. Not too much-you just want to break the surface a little. Then toss in the smashed garlic and herbs.
7. Roast – Part Two
Back into the oven they go for another 40-45 minutes, flipping once or twice, until they’re insanely golden and crispy.
8. Finishing Touch
If you want a little zing, drizzle a bit of vinegar or scatter over lemon zest before serving. It wakes them up.
What I Learnt
The process taught me a lot more than just how to cook potatoes. It’s about patience. Rushing through won’t get you those layers of texture. It’s also about respecting each step. Parboiling, shaking, double-roasting-it’s all deliberate.
I also learned that garlic and herbs don’t just add flavor. They infuse the oil which then seeps into the potatoes. You’re building layers without piling on ingredients.
And maybe the biggest lesson? Texture is king. The outside crunch and inside fluff don’t just happen. You have to earn them. And once you do, it’s 100% worth it.
Recipe Tweaks For Jamie Oliver’s Roast Potatoes
Jamie Oliver’s roast potatoes are already legendary. Crispy, golden and full of flavor thanks to that garlic and herb infusion. But if you’re the kind of person who likes to tinker in the kitchen, there’s room to elevate them even more.
1. Switch Up the Fat
Jamie typically uses olive oil or goose fat. Goose fat gives that rich, old-school vibe. But try duck fat for a slightly sweeter depth. For a plant-based twist, go with avocado oil. it has a high smoke point and a clean taste that still crisps beautifully.
2. Parboil with Extras
Yes, you’re supposed to parboil. But toss in a pinch of baking soda to the water. It breaks down the surface of the potatoes just enough to make them even more craggily. And those crags? That’s where the crispiness lives.
3. Flavor Boosts in the Oil
Jamie adds garlic and herbs like rosemary. Want to get fancy? Infuse the oil ahead of time. Warm it gently with smashed garlic cloves, rosemary sprigs and even a bay leaf or two for 10-15 minutes. Then strain it and pour it over the potatoes before roasting.
4. Try a Toss of Semolina
This one’s a pro move. After you drain and shake up the parboiled potatoes (to roughen the edges), sprinkle a spoonful of semolina over them. It acts like a coating, almost like breading and gives a wicked crunch once roasted.
5. Double Roast for the Brave
If you’ve got time, roast them once, let them cool slightly and then roast again right before serving. The double roast crisps them up like chips. Just watch them so they don’t burn. this technique makes them brown fast.
Storage Tips For Leftovers
Let’s say you showed a bit of restraint and didn’t inhale the entire tray. Good for you. Here’s how to store and revive those leftover roasties.
Cool Them Properly First
Don’t toss them straight into the fridge while still hot. Let them cool completely on a wire rack so steam doesn’t turn them soggy. Once cooled, transfer them into an airtight container.
Fridge Life
In the fridge, they’ll stay good for about 3 to 4 days. Keep them away from moisture. no soggy potato tragedy, please.
Freezing? Yes, But With a Trick
Lay them out on a tray and freeze individually first (this stops them from clumping together). Once frozen solid, transfer them to a freezer bag. They’ll last about a month.
Reheating for Max Crisp
Skip the microwave. Seriously. Go for a hot oven-220°C (425°F) works well. Spread them out on a baking tray and roast for 10-15 minutes. If you’ve got an air fryer, that’s even better. Five to seven minutes at 200°C (400°F) and they’ll come back to life like they never left the oven.
What To Eat With Jamie Oliver’s Roast Potatoes?
These potatoes aren’t shy. They’re bold, herby and deeply savory. So you need dishes that can hold their own.
Classic Roast Pairings
- Roast Chicken with lemon and thyme? Always a win.
- Beef Wellington or a simple sirloin roast? Total crowd-pleasers.
- Pork belly with crackling? The rich fat pairs beautifully with the crisp potato edges.
Vegetarian Stars
- Stuffed portobello mushrooms-earthy, juicy and meaty without the meat.
- Grilled halloumi or feta baked with tomatoes-salty cheese and tangy tomatoes match the herby spuds perfectly.
- Lentil and walnut loaf-sounds humble but it’s hearty and satisfying.
Gravy and Sauces
Don’t forget the sauces. Jamie’s potatoes are amazing for mopping up:
- Classic onion gravy
- Mushroom cream sauce
- Or a punchy salsa verde for a bright contrast
Salad for Balance
Add something fresh and crisp. A fennel and apple slaw or a peppery arugula salad with lemon dressing cuts through the richness.
FAQs
What Makes Jamie Oliver’s Roast Potatoes So Crispy?
Jamie uses a special technique of parboiling the potatoes, roughing them up a bit, and roasting them in hot oil. This creates a crispy, golden exterior.
Can I Use Any Type Of Potatoes For This Recipe?
It’s best to use a floury variety like Maris Piper or King Edward potatoes. They crisp up nicely, giving you that perfect roast.
How Long Should I Roast The Potatoes For?
Typically, it takes about 45-50 minutes at 200°C (400°F) for the perfect crispy roast potatoes. Just make sure to turn them halfway through!
