Ultimate Roast Potatoes
Jamie Oliver’s ultimate Christmas roast potatoes — beautifully crisp and spiked with garlic and rosemary.
Source
Recipe Info
Servings: 10
Prep: 30m
Cook: 2h
Total: 2h 30m
Ingredients
- 2.5kg Maris Piper potatoes
- 2 tbsp turkey dripping (or goose/duck fat)
- 1 knob unsalted butter
- Olive oil, for tossing
- 1 bulb garlic
- 1/2 bunch fresh rosemary (15g)
Instructions
- Peel the potatoes, keeping them whole and roughly the same size (about 8cm). Parboil in a large pan of boiling salted water for 15 minutes so the insides go really fluffy.
- Drain in a colander and leave to steam dry for 2 minutes, then give the colander a few light shakes to rough up the edges of the potatoes for maximum crispy surface area.
- Put the dripping, butter and 1 tablespoon of olive oil in your largest roasting tray over a medium heat. Tip in the potatoes, season well with salt and pepper, and toss to coat. Spread out in a fairly snug, even layer with a small gap between them. Cover and chill in the fridge overnight.
- Preheat the oven to 180°C/350°F/gas 4. Take the potatoes straight from the fridge and roast for 1 hour, or until crisp and golden all over.
- Remove the tray from the oven. Squash the garlic bulb, lightly crush each unpeeled clove and add to the tray. Toss the rosemary leaves with a little oil, sprinkle over the potatoes, then press down on the potatoes with a fish slice.
- Return to the oven and roast for a further 20-25 minutes, or until golden and amazing.