How to make perfect roast potatoes – Jamie Oliver | Features
How to make perfect roast potatoes
Jamie Oliver | December, 2017
We might pretend that turkey is the biggest event of Christmas dinner… but we all know that roast potatoes are what make or break your festive feast!
A perfectly golden, crunchy and fluffy roastie takes a lot of beating. And once you master this simple technique you’ll have everyone asking you for the recipe.
Firstly, choose the best variety of spud. Go for a floury, high-starch variety such as King Edward or Maris Piper, as these will give you really light and fluffy centres. Our next tip is to get your fat nice and hot before the potatoes go into the tray, as this will help the edges crisp up for that all-important ‘crunch’ when you bite into them.
As much as possible, keep your potatoes in a single layer in the roasting tray – even if this means roasting a second batch – as they won’t crisp up if they’re layered on top of each other. Lastly, take time to ‘chuff’ your parboiled potatoes by tossing them in a colander to roughen the edges. This will allow more fat to crisp up around the surface of your spud. Take this idea a step further by taking your spuds out of the oven 10 minutes early and slightly flattening them, before putting back in the oven to finish – this expands their surface area, for even more of a crunch!
Take your roasties to the next level by adding a couple of extra flavours into the mix. A dash of balsamic or red wine vinegar, from a spray-bottle, in the final few minutes of roasting will deepen the flavour and add a deliciously subtle tang.