There is nothing better than golden roast potatoes that are both fluffy on the inside and crunchy on the outside, but there is a technique to achieving the perfect roasties.
Legendary cook Jamie Oliver has revealed that the type of potato you choose for your roast potatoes will affect how well they roast, and has suggested buying Maris Piper potatoes for the best results.
In a video, Jamie said: “Perfect roast potatoes. I’ve been perfecting my way of cooking them for years….I’m going to endorse the Maris Piper. For consistency, this is where you want to put your bets.”
Maris Piper potatoes have a high starch and low moisture content, which makes them ideal for roasting. Their high-starch qualities mean they can become very fluffy and their rough surface also means they can have both a crispy and flavourful exterior once properly cooked.
However, Jamie has also suggested following his roast potato recipe, which will walk through a few cooking techniques to achieve the perfect roast potatoes. Jamie said: “When you see those babies and taste ‘em…Whoo. Best roast potatoes in the world.”
READ MORE: Jamie Oliver’s ‘super easy’ one-pot turkey stew made with Christmas leftovers
Method
To begin, preheat your oven to 180C/350F/Gas Mark 4.
Peel the potatoes and parboil them in a pot of boiling salted water for 15 minutes, which will ensure the potatoes’ insides become fluffy once fully cooked.
Drain the potatoes in a colander and set them aside to rest for two minutes so they can steam dry. This is done to help fat stick to the potatoes and help make them crispy.
Once fully rested. Lightly shake the colander to rough up the edges. This is done to make the potatoes have an uneven texture and make more edges on the potato, which will help make them even crisper.
Place one tablespoon of your chosen fat (goose fat or butter) as well as one tablespoon of olive oil in a large roasting tray. Place your potatoes in the tray as well and season them with salt and pepper.
Lightly crush the garlic bulb and add the unpeeled cloves to the roasting tin. This is done to caramelise the garlic and add to the flavour of the potatoes.
Roast your potatoes for one hour or until the potatoes are golden and crispy.
Remove the hot tray from the oven and gently squash each potato with a masher so that the potatoes fully fill the tray. Sprinkle in your sage and a little more olive oil to the potatoes, and place them back in the oven.
Roast for another 20 to 25 minutes, and once ready your roast potatoes will be perfect and ready to serve.
