Jamie Oliver’s roast potatoes and carrots are one of those comforting side dishes that seem simple but hit hard with flavor. Think golden, crispy potatoes. Sweet, caramelized carrots. All seasoned just right, with herbs, garlic and olive oil doing the heavy lifting.
What makes Jamie’s version special? It’s the attention to texture and seasoning. He doesn’t just throw everything in the oven and hope for the best. There’s a process. Parboiling. Fluffing. Roasting at the right temperature. Tossing things in just the right herbs. It’s a little bit rustic, a little bit refined and totally worth the effort.
Jamie Oliver Roast Potatoes And Carrots Recipe
Ingredients Needed
This is what you’ll need to recreate that signature Jamie-style roast:
For The Potatoes And Carrots
- Potatoes (Maris Piper or Yukon Gold work great) – about 1.5 kg
- Carrots – around 750g, peeled and halved lengthwise
- Garlic cloves – a few whole, skin on
- Fresh rosemary – 2-3 sprigs
- Olive oil – generous glug
- Salt and pepper – to taste
- Optional: a splash of red wine vinegar or balsamic for a tangy lift
Optional Twist (Jamie Sometimes Does This)
- Semolina flour – for extra crispy edges on the potatoes
Equipment Needed
You don’t need anything fancy. Just the basics:
- Large saucepan (for parboiling the potatoes)
- Roasting tray or two
- Peeler
- Sharp knife
- Chopping board
- Colander
- Oven preheated to about 190°C (375°F)
That’s it. Just make sure your roasting tray isn’t overcrowded. Crowding = steam = soggy veg. And we’re not here for soggy.
How To Make Jamie Oliver’s Roast Potatoes And Carrots
Alright, here’s how it all comes together.
1. Peel and prep.
Peel your potatoes and cut them into roughly equal-sized chunks. You want them big enough to get crispy on the outside, fluffy inside. Carrots get peeled and halved lengthways. If they’re thick, quarter them.
2. Parboil the potatoes.
Drop the potatoes into salted boiling water for about 10 minutes. Not fully cooked but soft enough to poke with a knife.
3. Fluff them up.
Drain the potatoes, then give them a bit of a shake in the colander or pan. This roughs up the edges. exactly what you want for maximum crisp. You can dust them lightly with semolina here if you’re going for crunch points.
4. Roast time.
Get your roasting tray(s) nice and hot with olive oil already in them. Carefully lay the potatoes in one and the carrots in another (or the same tray, if there’s space). Add garlic cloves and rosemary sprigs. Season generously with salt and pepper.
5. Into the oven.
Roast for about 45-50 minutes. Flip them halfway through to make sure all sides get that golden glow. The potatoes should be crunchy on the outside, fluffy inside. The carrots should be tender, slightly caramelized at the edges.
6. Final flourish.
Right before serving, you can drizzle with a little vinegar for brightness. Jamie loves that acidic pop to cut through the richness.
What I Learnt
Honestly? Patience pays off. Taking the time to parboil and fluff the potatoes felt like an extra step but it made all the difference. I also learned not to overcrowd the tray. the heat needs to hit every side of those spuds and carrots to get that color.
Roasting garlic in its skin? Game-changer. It turns mellow and sweet, perfect for mashing into the veg or spreading on bread.
Also: don’t skimp on the olive oil. This dish isn’t about going low-fat. It’s about getting that perfect roast.
Recipe Tweaks For Jamie Oliver’s Roast Potatoes And Carrots
Jamie’s version of roast potatoes and carrots is pretty iconic. We’re talking crispy, golden edges with fluffy insides and sweet, earthy carrots that catch just the right amount of char. But once you’ve nailed his method, it’s hard not to tinker.
1. Switch up the fat.
Jamie loves to use olive oil or sometimes goose fat. But here’s a twist-try duck fat or even beef dripping if you want something richer and meatier. For a vegan twist? Coconut oil gives a subtle sweetness that actually pairs surprisingly well with carrots.
2. Change your herb game.
Jamie often leans on rosemary, thyme or sage. Classic choices-but consider adding crushed coriander seeds or fennel seeds before roasting. They bloom in the heat and bring a warm, almost citrusy aroma. Dill is also an unexpected herb that plays well with carrots, especially if you’re serving fish on the side.
3. The parboil trick-go further.
Jamie’s method involves parboiling potatoes and giving them a good shake in the pan to rough them up. If you really want that crunch, boil them a minute or two longer. just shy of falling apart. The extra softness gives you fluffier insides and more craggy bits to crisp up.
4. Add a splash of vinegar.
Just before the veg goes in the oven, drizzle over a tiny bit of malt vinegar or red wine vinegar. It cuts through the richness and gives depth. Balsamic? Lovely on carrots.
5. Garlic-but roasted, not raw.
Jamie sometimes tosses in whole cloves. Roast them skin-on with the veg but then squeeze them out post-cook and mash into a little butter or oil. Drizzle that back over before serving. It’s intensely good.
Storage Tips For Leftovers
Let’s be honest: leftover roast potatoes and carrots can go soggy if you’re not careful. But with the right tricks, they reheat like a dream.
Cool quickly, store right.
Let them cool completely before refrigerating-spread them out on a tray if needed. Then store in an airtight container. Don’t let them sit out warm too long or you’ll end up with limp, greasy veg.
Best reheating method: the oven.
Skip the microwave. Always. Instead, spread them on a baking sheet and roast at 200°C (about 400°F) for 10-15 minutes. A drizzle of oil before they go in helps revive that crispiness.
Got an air fryer?
Game changer. Toss in your leftovers at 180°C for 6-8 minutes. Shake the basket halfway through and boom-crispy perfection.
Freeze them? Yes, but…
They’ll never be exactly the same but if you’re okay with sacrificing a bit of texture, roast veg can freeze. Spread out on a tray to freeze individually first, then transfer to a bag. Reheat from frozen at a higher temp-say 220°C-until hot and crisp.
What To Eat With Jamie Oliver’s Roast Potatoes And Carrots?
These veg are versatile, no doubt. But pair them right and they really shine.
1. Roast meats (the obvious choice).
A classic Sunday roast with beef, lamb or chicken is where they belong. The crisp, starchy potatoes mop up gravy like a dream. And those sweet roasted carrots? Made for roast lamb with mint sauce.
2. Elevate a veggie dinner.
Serve them alongside a nut roast, a mushroom Wellington or even a big lentil loaf. Add a red wine reduction or rich mushroom gravy and you’ve got something hearty without any meat in sight.
3. Go Mediterranean.
Grill up some halloumi or serve with a lemony yogurt sauce. Add a fresh herb salad-parsley, mint, arugula-and suddenly the whole thing feels lighter.
4. Make it a brunch thing.
Yes, really. Toss leftover potatoes and carrots into a hot skillet. Add some chopped onion, a little smoked paprika, maybe a fried egg on top. A spoon of pesto or hot sauce on the side and you’re winning.
5. Add them to a bowl.
Quinoa, lentils, couscous-whatever base you like. Add the roast veg, a punchy dressing, some pickled onions or feta and you’ve built a whole new meal.
FAQs
What’s The Secret To Jamie Oliver’s Crispy Roast Potatoes?
The key is using the right type of potatoes, like Maris Piper, and parboiling them before roasting. Tossing them in olive oil and seasoning them well also helps achieve that perfect crispiness.
Can I Make Jamie Oliver’s Roast Potatoes And Carrots Ahead Of Time?
Yes! You can prep them and parboil the potatoes, then store everything in the fridge. Just roast them when you’re ready to serve.
How Long Does It Take To Roast Jamie Oliver’s Potatoes And Carrots?
It typically takes around 40-45 minutes at 220°C (425°F), but check towards the end to make sure they’re golden and crispy!
