Jamie Oliver has shared how to make the best roast potatoes ideal for a Sunday roast.
The chef detailed his four-step recipe which even the most amateur of cooks can follow. While the usual ingredients of butter and olive oil are included in the recipe, Jamie also adds a bulb of garlic and fresh sage.
This recipe serves 10 but can be adapted to suit the quantity needed. It also comes with instructions for the day before cooking and the day of.
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But if you haven't got this much time, you can start on the morning of, according to the Express. Writing on his website, Jamie said: "Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato.
"What a luxury."
Ingredients
- 2.5kg medium Maris Piper potatoes
- Four tablespoons goose fat or unsalted butter
- Olive oil
- One bulb of garlic
- ½ a bunch of fresh sage (15g)
Method
GET AHEAD (night before or morning of)
1. Peel the potatoes, ideally all around a similar size (8cm). Parboil them whole in a pan of boiling salted water for 15 minutes for really fluffy insides.
2. Drain in a colander and leave to steam dry for two minutes as this will help the fat to stick to the potatoes. Shake the colander gently to roughen the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
3. Place the goose fat or butter and one tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a large pinch of sea salt and black pepper. Toss to coat, and spread out in an even layer but with small gaps between each potato.
4. Cover and pop in the fridge.
ON THE DAY (to cook)
1. Preheat the oven to 180°C/350°F/gas four.
2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray. This is Jamie's secret to "sweet, caramelised garlic" and smells fabulous.
3. Roast for an hour - potatoes should be crisp and golden all over.
4. Remove the tray from the oven. Now for Jamie's "game-changer" tip - gently half-squash each potato with a fish slice or masher so they sort of push into each other, filling the tray.
5. Pick the sage leaves and toss with a little oil for ultimate crisp later on. Sprinkle the sage over the potatoes and roast for another 20 to 25 minutes or until golden.
Jamie called this recipe "super easy" to make, and it cooks in two hours. The celeb chef said: "Heaven – you could even serve these on their own in a restaurant, they’re so good."
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