No one does roast potatoes quite like Jamie Oliver. His famous method guarantees the crispiest, fluffiest spuds with a caramelized golden crust — every single time. The secret? A clever combo of parboiling, shaking, and gently crushing the potatoes before roasting them in your choice of flavorful fats and herbs.
Jamie even offers three irresistible flavor combos — each bringing a unique twist to the classic roast potato. Whether you go for rosemary and olive oil, sage and clementine butter, or thyme and goose fat, these potatoes will steal the spotlight on any table.
Why Everyone Will Love This Recipe
- Crispy on the outside, fluffy inside — the perfect texture every time.
- Three delicious flavor options to suit any meal.
- Easy to prep ahead — ideal for holiday feasts.
- Jamie-approved technique that elevates a simple side into something spectacular.
Ingredients
Base Recipe:
- 1.5kg Maris Piper potatoes
- 1 bulb of garlic
- Red wine vinegar
Flavor Combo 1:
- 3 tbsp olive oil
- 1 bunch of fresh rosemary
Flavor Combo 2:
- 50g unsalted butter
- 1 bunch of fresh sage
- 1 clementine
Flavor Combo 3:
- 2 tbsp goose fat
- 1 bunch of fresh thyme
- 2 fresh bay leaves
How to Make Jamie Oliver's Roast Potatoes
- Preheat your oven to 190°C / 375°F / gas 5.
- Peel the potatoes and cut any larger ones so they’re all roughly the same size — about twice the size of a squash ball.
Rinse them in cold water to remove excess starch. - Place the potatoes in a large pot of salted water and bring to a boil. Parboil for 7 minutes, then drain in a colander.
Let them steam dry for 3 minutes, then shake the colander gently to rough up the edges — this creates those signature crispy ridges. - Decide which flavor combo you’d like to use.
Spread the potatoes on a large baking tray in a single layer.
Add your chosen fat — olive oil, butter, or goose fat — then season generously with sea salt and black pepper. Toss well to coat. - Jamie’s tip: You can prep up to this stage the day before — just cover and refrigerate until ready to roast.
- Roast the potatoes for 30 minutes, or until they’re lightly golden and three-quarters cooked.
- Remove the tray from the oven and use a potato masher to gently press down on each potato until slightly flattened. This increases surface area and guarantees crisp edges.
- In a small bowl, combine a good lug of oil with your chosen herbs.
- For Flavor Combo 2, peel strips of clementine zest using a speed peeler — it adds incredible fragrance without bitterness.
- Break up the garlic bulb into unpeeled cloves and add to the oil mixture.
- Add a splash of red wine vinegar, then scrunch everything together to release the oils.
- Pour the mixture over the potatoes, give the tray a good shake, and return to the oven.
- Roast for 40–45 minutes, or until golden, gnarly, and crispy on the outside.
- Transfer to a paper-lined plate to drain excess fat before serving.
How to Store
Store leftover roast potatoes in an airtight container in the fridge for up to 3 days. Pop them back into a hot oven (200°C/400°F) for 10–12 minutes until they regain their crunch.
How to Freeze
Let potatoes cool completely. Place on a tray and freeze for 2 hours, then transfer to freezer bags. To reheat, bake from frozen at 200°C/400°F for 20–25 minutes until crisp again.
Frequently Asked Questions
Can I use a different type of potato?
Yes! Yukon Gold or Russets are good substitutes if you can’t find Maris Piper.
What’s the best fat for roasting?
Each gives a different flavor — olive oil for Mediterranean flair, butter for richness, and goose fat for unbeatable crispness.
Why parboil the potatoes first?
It softens the insides and roughens the edges, which helps create that crispy exterior.
Can I make them in advance?
Absolutely. Parboil and coat the potatoes in fat the day before, then roast fresh before serving.
How do I stop them from going soggy?
Don’t overcrowd the pan! Giving each potato room to crisp up ensures they roast — not steam.
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