Growing up, Sundays were all about comfort food. My family would gather around the table, and there was always one dish that stood out: roasted potatoes. Crispy on the outside, soft on the inside-every bite was heavenly. But it wasn’t until I tried Jamie Oliver’s Twice Roasted Potatoes recipe that I realized there was a whole new level to the humble spud. This recipe takes roasted potatoes to the next level, combining the perfect balance of textures and flavors. Whether you’re cooking for a special occasion or just a weekend dinner, these potatoes never disappoint.
Jamie Oliver’s Twice Roasted Potatoes Recipe
Jamie Oliver’s Twice Roasted Potatoes might just be the ultimate potato recipe. The method of cooking them twice-boiling and roasting-creates that incredible crispiness on the outside while keeping the inside creamy and fluffy. Jamie adds his signature touch with rosemary, garlic, and a good splash of olive oil. The result? Perfectly golden, crispy potatoes that will leave you coming back for more.
Here’s a step-by-step breakdown of how to make these delicious twice-roasted potatoes:
Ingredients Needed
Before diving into the cooking, you’ll want to make sure you have all the ingredients ready. Here’s what you’ll need:
- Potatoes: Preferably Yukon Golds or Maris Pipers. These are starchy and perfect for roasting.
- Olive oil: A good, rich olive oil is key for that crispy outer layer.
- Garlic: Fresh garlic gives the potatoes a savory kick.
- Rosemary: A few sprigs of fresh rosemary elevate the flavor.
- Salt & pepper: To taste. Don’t skimp on the seasoning!
- Butter (optional): Adds richness to the texture.
- Lemon zest (optional): A fresh twist for brightness.
How To Make Jamie Oliver’s Twice Roasted Potatoes
The magic of this recipe lies in its simplicity and the technique of roasting twice. Here’s how to do it:
- Prep the potatoes: Start by peeling the potatoes. Cut them into evenly sized chunks. This ensures they cook evenly and gives you that perfect texture.
- Boil the potatoes: Place the potato chunks in a pot of cold, salted water. Bring it to a boil and let them cook for about 10 minutes until they start to soften but aren’t fully cooked through. This step is crucial for achieving that fluffy interior.
- Drain and fluff: Once the potatoes are partially cooked, drain them well. Then, using a fork or a potato masher, gently fluff the edges of the potatoes. This will create a rough surface that helps them crisp up during the second roast.
- First roast: Preheat your oven to 400°F (200°C). Drizzle a generous amount of olive oil onto a baking sheet and add your potatoes. Sprinkle with salt, pepper, rosemary, and crushed garlic. Toss everything together to coat the potatoes evenly. Roast them in the oven for 25-30 minutes, turning occasionally, until golden brown.
- Second roast: Once they’re golden, take them out and give them a gentle toss with more olive oil. Return them to the oven for an additional 10-15 minutes for that final, crispy touch.
- Serve and enjoy: When the potatoes come out, they should be crispy on the outside and soft on the inside. You can even squeeze a bit of lemon juice over the top for a burst of freshness.
Ingredient Science Spotlight
Let’s break down some of the science behind the ingredients and cooking process:
- Potatoes: The key to crispy potatoes is choosing the right kind of potato. Starchy potatoes like Yukon Golds or Maris Pipers have the right balance of starch and moisture to create that fluffy interior when boiled. The rough texture on the outside, created by fluffing them after boiling, leads to more surface area for crisping in the oven.
- Olive oil: Olive oil not only helps with crisping but also enhances flavor. The fats in olive oil contribute to the Maillard reaction, which is responsible for that golden-brown color and crispy texture we love. It’s also a healthy fat, so you get flavor without the guilt.
- Garlic and rosemary: These two ingredients are like the dynamic duo of flavor. Garlic infuses a savory, aromatic essence into the potatoes, while rosemary adds an earthy, pine-like fragrance that complements the richness of the spuds. Both ingredients become even more flavorful when roasted, giving your potatoes that wow factor.
Expert Tips
- Don’t overcrowd the pan: When roasting, give the potatoes some space to breathe. If you overcrowd the pan, they’ll steam instead of crisp up, and you’ll lose that golden crunch.
- Use a hot pan: Before adding the potatoes, heat the olive oil in the pan. This gives the potatoes an immediate sear, which helps with that crispy exterior.
- Rest after roasting: Once the potatoes come out of the oven, let them rest for a few minutes. This helps the oils redistribute, keeping them crispy longer.
- Double-check the doneness: If you’re not sure if the potatoes are done, test one. It should be golden brown on the outside and tender on the inside.
Recipe Variations
While Jamie Oliver’s recipe is already delicious, you can make a few tweaks based on what you have on hand or your personal taste:
- Add Parmesan: For an extra layer of flavor, sprinkle some grated Parmesan cheese over the potatoes during the last 5 minutes of roasting.
- Spicy twist: Toss the potatoes with a bit of chili flakes or smoked paprika for a hint of heat.
- Vegan version: Swap out the butter for more olive oil to keep it plant-based while maintaining the richness.
- Herb variations: Rosemary is fantastic, but you could also use thyme, sage, or even oregano for a different herbal twist.
Final Words
Once you’ve tried Jamie Oliver’s Twice Roasted Potatoes, it’ll be hard to go back to regular roasted spuds. The crispy texture, savory flavors, and overall deliciousness make these potatoes a must-try. Whether you’re serving them alongside a roast, a salad, or just as a snack, they’re guaranteed to impress.
FAQs
What Makes Jamie Oliver’s Twice Roasted Potatoes So Crispy?
The key is roasting the potatoes twice. The first roast softens them, and the second gives them that perfect crispy texture.
Can I Make Jamie Oliver’s Twice Roasted Potatoes Ahead Of Time?
Yes! You can prepare them up to the first roast, then store them in the fridge. Just finish the second roast when you’re ready to serve.
What’s The Best Type Of Potato To Use For This Recipe?
You’ll want to use starchy potatoes like Maris Piper or Russets for the best crispiness and fluffiness inside.