Jamie Oliver shares recipe for ‘perfect roast potatoes’
Roast potatoes are a staple of any Sunday roast dinner for most people, and Jamie Oliver has explained there is a secret method in order to perfect this recipe.
These spuds may seem straightforward to prepare, but flavourless or soggy potatoes can make any dinner a major disappointment.
However, Jamie Oliver has confessed there is a technique for getting crispier potatoes, and that his “foolproof recipe” is “guaranteed to take your take your spuds to the next level.”
On his website, Jamie said that slightly mashing roast potatoes will help them absorb more flavour as well as make the edges much more crunchy.
Jamie wrote: “Gently squash each potato with a masher to slightly flatten them – this expands their surface area and creates mega crunchy edges. You’re welcome!”
READ MORE: Chef shares ‘key’ to ‘delicious bubble and squeak’ – recipe
How to make crispier roast potatoes
- 2.5 kg medium potatoes
- 15g of fresh sage
- 1 bulb of garlic
- 4 tablespoons of either goose fat or unsalted butter
- Olive oil
1. Prepare. Preheat your oven to 180°C on a fan oven (350°F or gas mark four) and peel and slice your potatoes into quarters before placing them in an oven tray.
2. Chop up the garlic. Take the garlic and lightly crush it in order to make it unpeel easily. Place the cloves in with the potatoes. Jamie that the oven-baked garlic will give you “sweet, caramelised garlic and adds a gentle perfume to the potatoes.”
3. Cook. Place the oven tray inside the oven and cook for up to one hour. The roast poatsoes will be golden and sizzling once ready.
4. Add the “game-changer” ingredient. Take the potatoes out of the oven and gently half squash the potatoes using a masher. Toss both the sage and oil over the potatoes and then bake again for another 20 to 25 minutes. According to Jamie, the oil and further cooking “will transmit the flavour and make them deliciously crisp.”
5. Serve. Once cooked, the potatoes should be “golden and amazing” and ready to serve. Jamie said that they will taste like “Heaven.” He wrote: “You could even serve these on their own in a restaurant, they’re so good.”
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