A few years ago, I decided to make the ultimate Sunday roast. After countless trials, I stumbled across Jamie Oliver’s Twice Roasted Potatoes recipe. It quickly became my go-to dish whenever I wanted something crispy, golden, and full of flavor. I remember the first time I made it; the potatoes came out perfectly. The edges were crispy like they’d been fried, yet the insides were soft and pillowy. It was a game-changer for me.
What’s special about these potatoes? They’re not just roasted once, but twice-making them extra crispy. And let’s not forget Jamie Oliver’s magic touch with seasoning and technique, which turns a simple side into a standout dish.
Jamie Oliver’s Twice Roasted Potatoes Recipe
Jamie’s recipe has a unique approach, and it’s all about achieving that perfect texture. What makes it stand out is the method. First, you parboil the potatoes to soften them, then roast them once to get a good foundation. The second roast is where the magic happens, transforming them into golden nuggets of crispy goodness.
I tried this recipe during a family gathering. Everyone was in awe of how crunchy the outsides were, yet so tender inside. That’s the power of this technique-it’s incredibly satisfying!
Ingredients Needed
Here’s what you’ll need for the recipe. Jamie’s ingredient list isn’t overly complicated, but the magic lies in the details.
- Potatoes – Choose a waxy variety like Maris Piper or Yukon Gold. Waxy potatoes hold their shape well, which is essential for twice roasting.
- Olive oil – Essential for that crispy exterior. It adds flavor and helps achieve the golden crust.
- Garlic – Fresh garlic gives the potatoes a punch of flavor that complements the rich oil.
- Rosemary – A classic pairing with potatoes, rosemary’s piney aroma infuses the spuds.
- Sea salt – A pinch of sea salt elevates the taste, giving it the perfect balance.
- Black pepper – Freshly ground for that extra kick.
- Butter – Adds richness to the roasted potatoes.
These simple ingredients work together to elevate a humble potato into something extraordinary.
How To Make Jamie Oliver’s Twice Roasted Potatoes
When I first followed Jamie’s recipe, I realized how every step had a purpose. The twice-roasting method isn’t just for show-it’s what turns the potatoes into crispy, fluffy wonders.
- Parboil the potatoes: Peel and cut your potatoes into even chunks. Bring a pot of salted water to a boil and add the potatoes. Cook for about 10 minutes or until they’re just tender but not fully soft. This step gives the potatoes a soft interior while allowing them to crisp up in the second roast.
- Fluff them up: Drain the potatoes and return them to the pot. This is where the magic happens-use a fork to gently fluff the edges of the potatoes. The fluffier the edges, the more surface area for crispiness during roasting.
- Season and roast the first time: Toss the potatoes in olive oil, crushed garlic, rosemary, salt, and pepper. Preheat your oven to around 200°C (400°F). Place the potatoes on a baking tray, making sure they’re spread out evenly. Roast for 40 minutes, turning halfway through, until they’re golden.
- Twice roast for extra crunch: After the first roast, remove the potatoes and let them rest for a minute. Then, drizzle melted butter over the top and return them to the oven for another 20 minutes. This gives the potatoes an extra layer of crispy perfection.
- Serve: Once the potatoes are golden and crispy, sprinkle a little more sea salt and fresh rosemary before serving. These crispy delights are ready to impress!
Ingredient Science Spotlight
The science behind these twice-roasted potatoes is fascinating. Why do they get so crispy? It comes down to a combination of techniques and ingredients.
- Parboiling: This step softens the potatoes, but more importantly, it creates a rough surface. The rougher the surface, the more area there is for crispiness when roasted.
- Olive oil: Not only does it help in crisping the potatoes, but it also contributes to a nice even coating that helps the seasoning stick. Olive oil has a high smoke point, which means it can crisp the potatoes without burning.
- Fluffing the potatoes: Fluffing the parboiled potatoes exposes more of the potato surface to the heat. The more the potatoes are fluffed, the more crispy bits you get in the end.
- Butter in the second roast: Butter is rich in fat, which helps the potatoes brown further. It also adds that distinct flavor that makes them extra indulgent.
Expert Tips
I’ve picked up a few tips from making this recipe over the years that really make a difference:
- Don’t overcrowd the pan: When you spread the potatoes out, make sure they’re not too close together. Crowding them can trap moisture and prevent them from crisping up properly.
- Use high heat for the second roast: This is crucial for getting that final, crunchy texture. It’s all about getting that high heat to work its magic.
- Rest them before serving: Let the potatoes rest for a few minutes after you take them out of the oven. This lets the outer crispiness settle and hold its texture longer.
- Experiment with seasonings: If you want to shake things up, add a sprinkle of Parmesan before the second roast or try thyme instead of rosemary. The possibilities are endless.
Recipe Variations
What’s great about this recipe is its flexibility. While Jamie’s version is a classic, you can experiment with a few variations to suit your taste:
- Cheesy Twice Roasted Potatoes: Add a layer of grated cheese, like Parmesan or cheddar, during the second roast. It’ll melt into the potatoes and form a crunchy, cheesy crust.
- Spicy Roasted Potatoes: For an extra kick, toss the potatoes in smoked paprika or chili powder before roasting. It adds a depth of flavor and a bit of heat.
- Garlic and Herb Twist: Instead of just rosemary, mix up the herbs. Thyme, oregano, or sage can all create different flavor profiles.
- Lemon and Dill Potatoes: After roasting, toss the potatoes with fresh lemon zest and chopped dill for a refreshing, herby finish.
Final Words
These twice-roasted potatoes are something special. What I love most is how versatile they are. You can make them the star of the meal or serve them alongside a roast chicken or beef. The technique isn’t complicated, but it requires patience and attention to detail-something I’ve learned through trial and error.
If you’re looking for a side dish that’ll impress your guests (or just your family), Jamie Oliver’s Twice Roasted Potatoes won’t disappoint. Trust me, once you make them, they’ll be a regular part of your cooking repertoire.
FAQs
What Makes Jamie Oliver’s Twice Roasted Potatoes Special?
The key to Jamie Oliver’s twice roasted potatoes is the crispy, golden finish. Roasting them twice gives them a perfectly crunchy outside while keeping the inside soft and fluffy.
Can I Use Any Type Of Potato For This Recipe?
While you can use any potato, waxy varieties like Yukon Gold or Maris Piper work best. They hold their shape well and crisp up nicely.
How Do I Get My Potatoes Extra Crispy?
To get them extra crispy, make sure to parboil the potatoes first, shake them up in the pot to roughen the edges, and roast them on high heat with plenty of oil.