Jamie Oliver’s Twice Roasted Potatoes? They’re not your average spuds. The magic is in the method. roasting the potatoes not once but twice. This double roast creates a perfect combo: a super crispy outside with a fluffy, melt-in-your-mouth inside. It’s the kind of side dish that steals the show at any meal.
The trick is to roast the potatoes first until they’re just cooked through, then smash them lightly to create more surface area. This lets the oil and heat work their magic better on the second roast, making the edges gloriously crunchy. Jamie’s approach feels simple but results in something spectacular. a crispness that’s almost addictive.
What I love about this recipe is how it elevates humble potatoes into something special without fancy ingredients or complicated steps. It’s comfort food that’s elegant enough for guests but easy enough for a weeknight dinner.
Jamie Oliver Twice Roasted Potatoes Recipe
Ingredients Needed
Here’s what you’ll want to grab from your pantry:
- Potatoes: Go for something starchy like Maris Piper or Yukon Gold. They break down nicely inside while getting crispy outside.
- Olive oil: This adds flavor and helps create that crunchy crust.
- Sea salt: A must for seasoning and bringing out the potato’s natural flavor.
- Fresh rosemary: Adds an earthy, aromatic punch. You can swap this for thyme if you prefer.
- Garlic cloves: Whole or crushed, garlic infuses the oil and potatoes with subtle warmth.
- Black pepper: For seasoning and a little kick.
Jamie’s style is straightforward. no crazy spices or extra ingredients, just quality basics working together.
Equipment Needed
You won’t need much. Here’s the gear that’ll get you through:
- A large saucepan or pot: To boil the potatoes first.
- A colander: For draining the boiled potatoes.
- A roasting tray: Big enough so the potatoes aren’t crowded. they need room to crisp.
- A fork or potato masher: To gently smash the potatoes after boiling.
- Tongs or a spatula: For turning the potatoes during roasting.
- Oven: Of course! Set to a high heat for roasting.
The beauty of this recipe is that it’s low-tech and low-fuss, relying on technique more than fancy kitchen gadgets.
How To Make Jamie Oliver’s Twice Roasted Potatoes
Alright, let’s get into it step-by-step:
- Prep and boil: Start by peeling (or not, if you like skin) and chopping your potatoes into even chunks. Boil them in salted water until just tender. Don’t overcook! They should hold their shape but be soft enough to smash.
- Drain and steam: Drain the potatoes and give them a few minutes to steam dry. this helps them crisp later.
- Smash: Using a fork or masher, gently press each potato chunk just enough to rough up the surface. Don’t pulverize them; you want uneven edges.
- Season and coat: Toss the potatoes with olive oil, salt, pepper, rosemary and garlic. Make sure each piece is well coated. this is key for flavor and crispiness.
- First roast: Spread the potatoes out on your roasting tray in a single layer. Pop them in the oven at a high temp (around 200°C/400°F). Roast for about 20-25 minutes until the bottoms start to brown.
- Flip and roast again: Turn the potatoes carefully using tongs or a spatula, then roast for another 20-25 minutes. Now the magic happens. they get golden, crispy and fragrant.
- Final touch: When done, give a last sprinkle of salt and a little fresh rosemary if you like.
What I Learnt
Making these potatoes taught me a few important things:
- Patience pays off. The double roasting isn’t just a gimmick. It really makes a difference in texture.
- Oil and heat love rough edges. Smashing the potatoes creates all these little nooks and crannies that soak up oil and crisp up beautifully.
- Simple ingredients, big impact. Just good potatoes, olive oil, salt and herbs. that’s all you need for something incredible.
- Don’t rush the drying step. Letting the boiled potatoes steam dry before roasting stops sogginess and boosts crispiness.
- Turn carefully. Flipping the potatoes gently keeps the crust intact for that satisfying crunch.
Recipe Tweaks For Jamie Oliver’s Twice Roasted Potatoes
Jamie’s twice roasted potatoes are already a classic-crispy on the outside, fluffy inside, with that perfect golden crunch. But, hey, there’s always room to play around! One simple tweak is to swap regular potatoes for Yukon Gold or even fingerlings. Yukon Golds have a buttery flavor and hold their shape beautifully. Fingerlings add a lovely, rustic look and a slightly waxy texture that’s fantastic when roasted.
Another idea? Amp up the flavor by tossing the potatoes with fresh herbs like rosemary or thyme before roasting. Jamie uses olive oil but you could mix in a knob of butter in the second roast for a richer finish. Garlic lovers, don’t hold back-adding crushed garlic cloves in the first roast will infuse that mellow sweetness deep inside the potatoes.
If you want a bit of a kick, sprinkle smoked paprika or chili flakes into the mix. It adds warmth and a subtle smoky depth that’s utterly addictive. For an unexpected twist, try grating some Parmesan cheese over the potatoes in the final five minutes of roasting. it melts and crisps up into a glorious cheesy crust.
Lastly, Jamie’s method includes tossing the potatoes after the first roast to fluff them up. Don’t skip that step. it’s crucial for that perfect texture. But if you’re feeling experimental, try smashing the potatoes slightly before the second roast. This creates extra crispy edges that are seriously next-level.
Storage Tips For Leftovers
Leftover twice roasted potatoes? Oh, yes! They make the next day just as delicious. First things first-cool them completely before storing. This prevents steam from making them soggy in the fridge.
Use an airtight container or a zip-lock bag, squeezing out as much air as possible. Potatoes are sensitive to moisture, so keep them dry. Stored right, they’ll last 3-4 days in the fridge.
Reheating? The microwave might be quick but it’ll turn your crispy gems into limp lumps. Instead, toss them in a hot skillet with a tiny splash of oil. This revives the crispiness better than anything. Or pop them under a hot grill for a few minutes. just watch so they don’t burn!
If you want to freeze them, it’s a bit trickier. Potatoes don’t freeze well raw because of their water content. But if you freeze cooked potatoes, flash-freeze them first on a tray, then transfer to a freezer bag. Reheat straight from frozen in a hot oven to help restore crunch.
What To Eat With Jamie Oliver’s Twice Roasted Potatoes?
These potatoes are like the ultimate sidekick, ready to team up with almost anything. Classic roast dinners? Absolutely. Think roast chicken or beef dripping on the plate. those crispy potatoes soak up every drop of gravy beautifully.
For a cozy weeknight vibe, pair them with baked salmon or grilled sausages. The potatoes’ crispy texture contrasts perfectly with juicy, tender meats.
Vegetarian? No problem. Serve alongside a vibrant ratatouille or a hearty mushroom and spinach stew. The potatoes add that comforting crunch which balances soft veggies wonderfully.
If you want to go casual, toss some potatoes into a salad bowl with rocket, cherry tomatoes and a dollop of aioli or sour cream. They transform a simple salad into a meal that feels special.
And don’t forget breakfast! Leftover twice roasted potatoes in a fry-up, with eggs and bacon, is a next-level start to the day.
FAQs
How Do I Get Jamie Oliver’s Twice Roasted Potatoes Extra Crispy?
To get them extra crispy, make sure you roast the potatoes in hot oil and give them a good shake halfway through roasting. The key is getting the oil to be super hot when you first add the potatoes.
Can I Use A Different Type Of Potato For Jamie Oliver’s Recipe?
Yes! You can use any starchy potatoes like Russets or Maris Pipers for the crispiest result. They’ll hold their shape and get a nice crispy exterior.
What Herbs Work Best With Twice Roasted Potatoes?
Rosemary and thyme are classic choices. But you can also try garlic, sage, or even a little bit of chili for extra flavor!
