I’ve always had a soft spot for classic comfort foods, and there’s something about roasted potatoes that always feels like home. I remember one chilly winter evening when I was living alone, craving something that would warm me up and bring a sense of nostalgia. I decided to give Jamie Oliver’s twice roasted potatoes a try. The moment I tasted them, it felt like a small celebration in my mouth: crispy on the outside, fluffy inside, and with just the right amount of seasoning.
Jamie’s recipe quickly became my go-to because it manages to elevate the humble potato into something extraordinary. It’s surprisingly simple, but the flavors and textures are unbeatable. If you’ve never tried twice-roasted potatoes, you’re in for a treat.
Jamie Oliver’s Twice Roasted Potatoes Recipe
When it comes to comfort food, Jamie Oliver’s twice roasted potatoes stand out as one of those recipes you’ll keep coming back to. It’s his secret to achieving the perfect balance of crispy, golden exteriors and soft, fluffy interiors.
Why This Recipe Works
- The double roasting process: It ensures maximum crispiness without over-drying the inside.
- Simple ingredients: It lets the natural flavor of the potatoes shine.
- Herb infusion: Roasting the potatoes with garlic and rosemary makes every bite incredibly flavorful.
Once you give it a try, you’ll understand why it’s so beloved!
Ingredients Needed
When I first made these, I was surprised by how few ingredients were needed. It’s always reassuring to realize that great taste doesn’t require fancy or hard-to-find items.
- Potatoes (around 1 kg of floury variety like Maris Piper or King Edward)
- Garlic (2 or 3 cloves, smashed but not finely chopped)
- Fresh rosemary (a few sprigs, for flavor)
- Olive oil (about 3 tablespoons)
- Sea salt (to taste)
- Black pepper (freshly ground)
- Optional extras: For extra flavor, you can add a drizzle of balsamic vinegar or grated Parmesan.
The key is to use potatoes that are high in starch-this gives you that wonderfully fluffy texture inside. I remember the first time I used Maris Pipers for this recipe, and it made such a difference. They’re great for roasting because they have that perfect balance of starch and texture.
How To Make Jamie Oliver’s Twice Roasted Potatoes
The process might seem a bit time-consuming at first, but trust me-it’s so worth it. The end result is something you’ll want to make time for again and again.
Steps
- Preheat the oven to 190°C (375°F).
- Peel and chop the potatoes into chunks. Aim for uniform sizes to ensure even cooking.
- Parboil the potatoes: Place them in a pot of cold water, bring it to a boil, and cook for about 10 minutes. They should be just tender but not falling apart. Drain the potatoes and allow them to steam dry for a few minutes.
- Rough them up: Once they’ve steamed off a bit of water, take the back of a spoon or a fork and gently ’rough up’ the edges. This gives you more surface area to crisp up.
- Toss in oil, garlic, and rosemary: In a large roasting pan, toss the potatoes with olive oil, smashed garlic, and fresh rosemary. Add salt and pepper to taste. Make sure the potatoes are evenly coated.
- First roast: Roast in the oven for about 40 minutes, turning them halfway through. They should start to turn golden.
- Crisp up: After the first roast, take the potatoes out. Gently turn them to expose the rough sides. Return them to the oven for another 30 minutes or until crispy and golden brown.
Pro tip: Don’t skip the second roast! That’s where the magic happens.
Ingredient Science Spotlight
It’s fascinating how the ingredients work together to create the perfect texture and flavor. Let’s break it down:
- Potatoes: The starch in potatoes is what makes them fluffy on the inside when roasted. The high starch content in varieties like Maris Piper or King Edward helps form a light and airy texture.
- Olive oil: Not just for flavor, olive oil helps create that crispy golden skin by coating the potatoes evenly. The fat also aids in the Maillard reaction, which is responsible for the beautiful browning.
- Garlic and rosemary: These ingredients act like flavor infusers. When you roast them with the potatoes, their oils release, subtly adding aromatic and savory notes.
- Salt: A little bit of sea salt at the right moment intensifies the flavors, balancing out the richness of the olive oil and enhancing the natural sweetness of the potatoes.
It’s this blend of natural chemistry that makes twice-roasted potatoes so addictive!
Expert Tips
When I first tried Jamie’s twice-roasted potatoes, I made a few rookie mistakes. But over time, I learned a few tricks that really improved my results. Here’s what I recommend:
- Don’t crowd the pan: If you overcrowd the potatoes, they won’t get crispy. Ensure they’re spread out in a single layer.
- Use a hot pan: Place the roasting pan in the oven as it heats up. That initial heat helps give the potatoes a good sear.
- Try duck fat instead of olive oil: For an extra luxurious taste, duck fat is incredible at adding richness and extra crispiness.
- Rest the potatoes: After the second roast, let them sit for a couple of minutes. This helps set the crispiness before serving.
- Adjust for texture: If you like them more crispy, let them roast for longer, or turn the oven up slightly for the final 10 minutes.
These little tweaks will make your twice-roasted potatoes next-level!
Recipe Variations
Although Jamie’s recipe is perfect as is, I’ve experimented with a few variations over time. Here are some fun twists you can try:
- Sweet Potato Version: Swap out regular potatoes for sweet potatoes. The flavor is a bit sweeter, but it pairs wonderfully with rosemary.
- Cheesy Roasted Potatoes: Before serving, sprinkle some Parmesan or cheddar cheese over the potatoes and let them melt for an added richness.
- Spicy Twist: Toss in a pinch of chili flakes or smoked paprika for a little heat. It adds a nice depth without overpowering the flavor.
- Garlic and Herb Butter: For a truly indulgent take, drizzle melted garlic and herb butter over the potatoes right before serving.
You can play around with different herbs and spices, depending on your mood or what you have in the kitchen.
Final Words
This recipe has become a staple in my kitchen, and it’s clear why. The twice roasting method makes all the difference in getting that perfect balance between crispy and tender. It’s simple, yet so rewarding to make.
FAQs
What Makes Jamie Oliver’s Twice Roasted Potatoes Special?
The second roasting gives the potatoes an extra crispy texture while keeping them fluffy on the inside. The seasoning also adds great flavor.
Can I Use Any Type Of Potato For This Recipe?
It’s best to use starchy potatoes like Maris Piper or King Edward for the perfect crispy result.
How Long Does It Take To Make Twice Roasted Potatoes?
It usually takes around 1 hour and 30 minutes, including the time for the two roasting steps.