Jamie's Perfect Roast Potatoes
Roll up roll up - this is Jamie Oliver's favourite roast potato recipe, and soon it will be yours too! Showing you a variety of fats to use, fantastic flavours for seasoning, and his top cooking tips - your crunchy, golden roasties will reign supreme this Christmas!
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The Best Roasted Potatoes Recipe
These are the most satisfying roasted potatoes you’ll make. Creamy in the center and irresistible crispy sides, thanks to roasting at high heat with the combination of olive oil and butter.
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⏱️TIMESTAMPS⏱️
0:00 Intro
1:07 Prepping potatoes
2:03 How to season potatoes
2:54 How to bake potatoes
3:36 Final touches
4:22 Taste test
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Easily The Best Garlic Herb Roasted Potatoes
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Here is what you'll need!
THE ULTIMATE ROAST POTATOES
Servings: 5-6
INGREDIENTS
13 4-lb russet potatoes, cut into 1-inch pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons rosemary, finely chopped
1 teaspoon black pepper
More salt & pepper to taste
Small handful fresh parsley leaves, minced to garnish
PREPARATION
Preheat oven to 425°F/220°C.
Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir. Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes. Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30-35 minutes. Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
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Barefoot Contessa's 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network
Ina calls her Garlic Roasted Potatoes 'the easiest potatoes in the world.'
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Garlic Roasted Potatoes
Recipe courtesy of Ina Garten
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings
Level: Easy
Ingredients
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Directions
Preheat the oven to 400 degrees F.
Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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British Roast Potatoes recipe - The Perfect Christmas Dinner side dish
These are the potatoes I used to make at the start of my career in Michelin starred British pubs back in the late 2000's. Not much has changed and they still go down a treat with my family and friends.
Learn the process and techniques Auntie Liz uses to make her Sunday Roast style Potatoes (to her preference). Share this video and leave us a comment if there's another dish or side or recipe you'd like us to cook!
Recipe:
Perfect Roast Potatoes
Ingredients:
1-2kg King Edward potatoes (or can use Maris piper or floury variations) - peeled/washed/remove any black, dark spots
150ml-200ml goose fat (or duck fat, beef dripping or vegetable oil)
Rosemary/Thyme
1 x large bulb of garlic
Salt to season
Method:
1. Preheat oven to 210c
2. Cut your potato into equal sizes, cutting extra edges onto the potato
3. Par-boil the potatoes in cold water +, 1 whole bulb of garlic seasoned with a lot of table salt, then turn down to a gentle simmer for approx 15-20 minutes or until your knife has just a little resistance in the middle.
4. CAREFULLY strain, keeping the garlic, and rough the potatoes to create those fluffy edges.
5. Leave to steam for at least 20 minutes or until cool. * You can freeze these at this point for another day*.
6. Add your roasting tray into the oven to pre-heat for 5 minutes with the fat to heat up.
7. Add the garlic, potatoes, herbs and season well with table salt, giving the potatoes a good turn in the hot fat to coat.
8. Roast on high heat for 1 hour, turning them halfway.
9. Discard any herbs, and serve straight away with the roasted garlic.
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