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Jamie Oliver roast potatoes
13 replies to this topic
Posted 21 December 2012 - 03:33 PM
I am practising Jamie Oliver's roast potatoes today and see if I can do them well enough for Christmas. He boiled them first until they were looking a bit scrappy around the edges and then he put them into a pan/dish in a hot oven with olive oil and cooked them well, then he squashed them with a masher thing and put them back in the oven for another crisp up. At least, I think I have followed everything. Did anyone else see that show yesterday?
Posted 21 December 2012 - 03:42 PM
They looked delicious. I love making my roast potatoes this way when I can be bothered (sometimes I'm too lazy to par-boil). I also like doing a combo of olive oil & butter (as well as whatever herbs I feel like). I haven't tried the potato masher method though..must do that.
Posted 21 December 2012 - 03:44 PM
Thanks VanillaIcecream, I had forgotten the bit about the herbs and butter, so thanks for reminding me.
Posted 21 December 2012 - 03:46 PM
You should try roasting them in duck fat- tasty tasty heart attack!
Posted 21 December 2012 - 03:47 PM
I remember he par boiled them in salt water at the beginning and added herbs and butter and sh*t half way through, and at some point crushed them with the masher.
Posted 21 December 2012 - 03:49 PM
i saw jamie do that a while back and have been doing my potatoes like that ever since...soooo yummy! I use butter, sea salt and rosemary and i cut the potatoes length ways so they are already flat and wide, they always turn out awesome!
I LOVE JAMIE OLIVER!!
Posted 21 December 2012 - 03:50 PM
I haven't any duck fat and I have to watch my cholesterol, so the butter will be enough.
Posted 21 December 2012 - 03:54 PM
I do a version of his cheats roast potato.
Squish/scrape potatoes so not perfect
Add to HOT pan with hot oil salt and pepper. Then i throw in what ever herbs and sometimes cooked bacon
Posted 21 December 2012 - 03:58 PM
Thats the recipe i love and use. I also mix the juice from minced garlic in with the oil for garlicky wonderful goodness.
Posted 21 December 2012 - 03:59 PM
I do my potatoes like this all the time too since seeing it last year.
I do them in butter then add the fresh rosemary and garlic cloves soaked in olive oil for the last half hour of roasting.
Posted 21 December 2012 - 04:49 PM
I've been cooking my roast potatoes for about two years this way. Not just par boiling but fully cook the potato - like they are ready to be mashed almost.
Have your olive oil and butter on grease proof paper hot in the oven then toss the potatoes around (season with sea salt) and cook in a hot oven until crispy.
Seriously, this is the only way to roast potatoes. Firstly, there's less oil that the potatoes are absorbing, they are far tastier and the result is like a potato dumpling with a crispy coating.
I will never put raw, peeled potatoes straight in the oven again.
Posted 21 December 2012 - 04:56 PM
I do similar - but I nuke them in the microwave instead of boiling.
Posted 21 December 2012 - 05:11 PM
I saw that program and definitely will be making them on Xmas day!
I would use duck fat.
I disagree that animal fats = heart attack. There is no conclusive research and animal fat is coming back in favour.
Olive oil though, will turn into trans fats when heated, so the idea of using this super healthy oil in roasts is flawed. Much healthier to use duck fat that is stable under high temperatures!
Posted 21 December 2012 - 05:45 PM
Oh, how I wish a stack of roast potatoes right now, to eat. Drool...
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