Jamie Oliver Twice Roasted Potatoes Recipe [Tips & Tricks]

I can still remember the first time I made Jamie Oliver’s Twice Roasted Potatoes. It was a chilly Sunday afternoon, and I was hosting a family dinner. Everyone loves a crispy roast potato, right? But somehow, mine always turned out a bit soft or burnt. I’d heard a lot about Jamie’s method, so I figured I’d give it a shot. The result? Absolute perfection. Every bite was crispy on the outside and fluffy on the inside. From that moment, it became a family favorite.

Jamie’s twist on traditional roasting, which includes boiling and then roasting twice, truly makes all the difference. These potatoes are so crispy, they make you rethink what’s possible with a humble spud.

Jamie Oliver’s Twice Roasted Potatoes Recipe

Okay, so this is where things get fun. Jamie’s method isn’t just about roasting potatoes-it’s about layering textures and flavors. The twice-roasting process creates a crunchy exterior while keeping the inside light and airy. Every bite feels like a little celebration.

Here’s The Basic Rundown Of What You Need To Make These Magical Spuds

1. First Roast: The potatoes are par-boiled, then roasted in a hot oven with olive oil, rosemary, and garlic.
2. Second Roast: After cooling a bit, you give them another quick roast. This gives them that final layer of crispiness.

Ingredients Needed: Simplicity Is Key

One thing I love about Jamie’s Twice Roasted Potatoes is how simple the ingredients are. You don’t need fancy spices or hard-to-find ingredients-just the basics, and that’s what makes this recipe so genius. Here’s the full list:

• Potatoes (floury potatoes like Maris Piper or Russets work best)
• Olive oil (extra virgin is best for that rich flavor)
• Fresh rosemary (or thyme if you prefer a milder herb)
• Garlic cloves (because garlic makes everything better)
• Sea salt (to elevate the flavor)
• Black pepper (for that little kick)
• Butter (optional but totally worth it for extra richness)
• Lemon zest (optional but it adds a bright freshness)

How To Make Jamie Oliver’s Twice Roasted Potatoes: Step-by-Step

I’ve made this recipe countless times, and I’ve learned a few tricks along the way. Here’s the process, broken down into easy steps:

1. Prep the Potatoes: Peel the potatoes (or leave the skins on for a rustic touch) and chop them into even chunks. Jamie recommends making them around 3-4 cm in size.
2. Boil the Potatoes: Place the potatoes in a pot of salted water and bring it to a boil. Cook for about 10 minutes or until they’re just starting to soften but not falling apart.
3. Fluff the Potatoes: This is the secret to crispiness. Drain the potatoes, then give them a little shake in the pot. The edges will become rough and jagged, which helps them crisp up beautifully in the oven.
4. First Roast: Preheat the oven to 200°C (400°F). Heat a large roasting pan with olive oil. Add the potatoes, rosemary, garlic, salt, and pepper. Toss everything together, ensuring the potatoes are coated well. Roast for 40 minutes, flipping them halfway through.
5. Second Roast: After the first roast, remove the potatoes and let them rest for a few minutes. If you’re using butter, melt a bit and drizzle it over the potatoes for extra flavor. Pop them back into the oven for another 20 minutes. The result? Total crispiness.

Ingredient Science Spotlight: Why This Works

Ever wondered what’s going on scientifically when Jamie’s Twice Roasted Potatoes come out so perfect? Here’s the scoop:

• Boiling First: When potatoes are boiled, their starches gelatinize, making the insides soft. The trick here is to get the right balance between soft enough to mash (but not too mushy) and firm enough to hold their shape in the oven.
• Roughing Up the Edges: That “shaking” process after draining the potatoes? It creates tiny ridges and cracks on the surface, which helps the oil and seasonings adhere and makes the exterior ultra-crispy during the second roast.
• Double Roasting: The key to getting that unbeatable crunch. The first roast sets the foundation, while the second one ensures the potatoes turn into crunchy, golden nuggets of joy.

Expert Tips: Make Your Potatoes Even Better

Here are a few tips I’ve picked up to elevate the recipe even further:

• Use a high-quality olive oil: It makes all the difference in flavor. Don’t skimp on this.
• Add some parmesan: For an extra flavor boost, sprinkle some freshly grated Parmesan cheese on the potatoes just before the second roast.
• Preheat the pan: Let the roasting pan get hot in the oven before adding the potatoes. This helps them crisp up immediately upon contact with the hot oil.
• Rest the potatoes after the second roast: Let them sit for a couple of minutes before serving to allow the crispy edges to set.

Recipe Variations: Shake Things Up

I’ve also played around with the recipe over time to suit different tastes. Here are a few variations you might want to try:

• Garlic & Herb Potatoes: Add a little dried thyme, oregano, or sage alongside the rosemary for a different flavor profile.
• Spicy Roasted Potatoes: Add some smoked paprika or chili flakes for a touch of heat.
• Crispy Bacon: Crumbled bacon or pancetta sprinkled over the top can add a savory, salty kick.
• Vegan Version: Swap the butter for a dairy-free alternative like coconut oil or simply use more olive oil.

Final Words: Why These Potatoes Are The Best

After making these a dozen times, I’ve come to realize why they’re so popular. They combine simplicity, science, and a little bit of magic. The potatoes end up crispy on the outside, fluffy on the inside, and absolutely packed with flavor. They’re the kind of dish that’s as perfect for a Sunday roast as it is for a casual dinner with friends.

FAQs

What Makes Jamie Oliver’s Twice Roasted Potatoes Special?

The potatoes get crispy twice, once when they are roasted, then again after being smashed. This makes them extra crispy on the outside and soft on the inside.

How Do You Make Jamie Oliver’s Twice Roasted Potatoes?

You roast the potatoes once, then smash them gently and roast them a second time with oil and seasonings for extra crispiness.

Can I Use Any Type Of Potato For This Recipe?

Yes, but starchy potatoes like Maris Piper or Yukon Gold work best for a crispier texture.

How Long Do The Potatoes Need To Roast The First Time?

The first roast usually takes about 40 minutes at 200°C (400°F), until the potatoes are soft.

Should I Peel The Potatoes Before Roasting?

No, leaving the skins on helps keep the potatoes crispy and adds flavor.

Can I Use Olive Oil For Roasting?

Yes, olive oil adds great flavor, but you can use any oil that has a high smoke point.

Can I Make This Recipe Ahead Of Time?

You can prep the potatoes ahead of time, roast them once, and store them in the fridge. Then just smash and roast again when ready to serve.

What Herbs Are Best For Seasoning The Potatoes?

Rosemary, thyme, or garlic are classic choices. Jamie Oliver often uses rosemary for its fragrant taste.

How Do I Make Sure The Potatoes Get Really Crispy?

Make sure the potatoes are well-coated with oil before the second roast, and don’t crowd the pan so they crisp up evenly.

Can I Add Cheese To The Twice Roasted Potatoes?

Yes! Grated Parmesan or cheddar can be sprinkled on before the second roast for extra flavor.