Roasted potatoes recipe | Jamie Oliver recipes (2024)

FAQs

Roasted potatoes recipe | Jamie Oliver recipes? ›

Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they're so good.

Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they're so good.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

Any oil with a high smoke point is perfect for roasting potatoes. Think avocado oil, almond oil, canola oil, grapeseed oil, peanut oil, sesame oil and sunflower oil; they'll all work great!

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

Roasting potatoes:

Cover a baking sheet with parchment paper or aluminum foil and spread potatoes in one even layer, being careful not to overcrowd them. (Note: parchment paper is better to prevent sticking and aluminum foil yields crispier results but it does need to be lightly greased and may still stick.)

Corey Williams is a food writer for MyRecipes and Allrecipes. She has a decade of journalism experience. If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy!

Vegetable oil is the ideal choice for those who like a subtle, or blander flavour from their roast potatoes, because it cooks best at a medium heat and so the potatoes won't take on too much flavour from the oil. This also means the potatoes won't overpower other dishes.

Why put flour on roast potatoes? ›

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

Preheat the Baking Pan

Preheating your roasting pan helps the outsides of your potato chunks get nice and crispy right away, so you'll be less likely to overcook them. This extra step is pretty simple.

Melt the lard in a deep flameproof roasting tray on a high heat and fry the potatoes on each side until they begin to brown. Sprinkle with salt and roast for 30 minutes, or until starting to colour. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.