Jamie Oliver’s Twice Roasted Potatoes
Jamie Oliver’s Twice Roasted Potatoes start with the traditional method of roasting potatoes, but with an extra step that sets them apart. After the first roast, the potatoes are taken out, crushed slightly, and roasted again to create even more surface area, resulting in the crispiest potatoes you’ll ever have. The inside remains soft and fluffy, while the outside becomes irresistibly crunchy.
- Prep Time: 15
- Cook Time: 65
- Total Time: 1 hour 20 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
- Potatoes (1.5 kg, floury potatoes like Maris Piper or King Edward): These types give the best texture for roasting.
- Olive oil (4 tablespoons): For a golden, crispy finish.
- Garlic cloves (4, smashed): Adds a subtle, roasted garlic flavor.
- Fresh rosemary (optional, a few sprigs): Adds an earthy aroma.
- Salt and pepper (to taste): Essential for seasoning.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 200°C (400°F).
Step 2: Parboil the potatoes
- Peel the potatoes and cut them into large chunks.
- Place the potatoes in a large saucepan, cover with cold salted water, and bring to a boil.
- Boil for 8-10 minutes, until the potatoes are just starting to soften but still hold their shape.
Step 3: Drain and rough up the potatoes
- Drain the potatoes in a colander and allow them to steam dry for a few minutes.
- Shake the colander gently to rough up the edges of the potatoes, which will help them crisp up during roasting.
Step 4: First roast
- In a large roasting tray, add the olive oil and smashed garlic cloves.
- Heat the oil in the oven for a few minutes until it’s hot.
- Remove the tray from the oven and carefully add the potatoes, turning them in the hot oil to coat them evenly.
- Roast the potatoes for 40 minutes, turning them halfway through for even crisping.
Step 5: Crush the potatoes
- After the first roast, take the tray out of the oven.
- Using a potato masher or the back of a fork, gently press down on each potato to slightly crush them. This increases the surface area for extra crispiness.
Step 6: Second roast
- Return the crushed potatoes to the oven and roast for another 20-25 minutes, or until they are golden brown and extra crispy.
- Add fresh rosemary during the last 10 minutes of roasting for an aromatic touch.
Step 7: Serve
- Once the potatoes are perfectly crispy and golden, remove them from the oven.
- Serve hot as a side dish with roast meats, grilled chicken, or even a hearty salad.