Roast Potatoes Three Ways | Jamie Oliver

Roast Potatoes Three Ways | Jamie Oliver

Lovely people we are going to celebrate the
creation of the perfect roast potato, it’s not just potato it’s the perfect roast potato
and if you think I’m going mad it’s because I’m mad for roast potatoes, crispy outside
and fluffy inside we’re gonna do it 3 ways goose fat potatoes, butter clementines, rosemary garlic
and extra virgin olive oil, the maris piper is an incredible incredible potato fluffy and starchy-peeling the potatoes, you don’t need to see that I’ve got them par boiling in here in
salted boiling water they’re kind of that size, cook them for about 10 minutes the best
roast potatoes I’ve ever made have come from a time when I almost felt I’d over cooked
them and created mashed potato ok so you need to tread that line very very very carefully
so I can see they’re just kind of thinking about breaking up pour it into the colander
this steaming part here now is also incredibly incredibly important it’s starting to get
starchy see it go kind of fluffy and white and little kind of flecks and flakes of broken
bits of potato these are the things that are gonna give you crispy bits and we love crispy
bits and a crispy outside ok really really important in tray number one cold press extra
virgin olive oil 3 tablespoons low in saturated fats so we love that we’re gonna move on butter
and oil oil half as much and then a nice knob of butter butter’s gonna give you incredible
flavour and a lovely sweetness but also a strong contender for gorgeousness is goose
fat you can get it in all supermarkets 3-4 tablespoons in there you’re gonna get a richer
flavour could be pork fat, could be beef tallow I love all of them but I generally sway to
butter and olive oil but at Christmas I kind of go for the goose fat because it’s so good
a little secret ingredient that I do a swig tablespoon of red wine vinegar it will disappear
and what’s left is a really subtle kind of tang that just helps make the perfect roast
potato then herbs, so let’s go to the olive oil here, getting some lovely rosemary put
it under a hot tap, if you put it under a hot tap it just wakes up the natural oils
in the rosemary so rosemary goes in and of course best friends with garlic leave the
skin on the skin will protect the garlic and it will release the garlic-ness very gently
the whole bulb of garlic trust me guys then we’re gonna go to the olive oil and butter
sage is a classic beautiful beautiful fragrant herb that goes in and then we’ve got clementine
you could use any citrus fruit but at Christmas a clementine is particularly good just the
zest, that will make a difference it’s gonna be really really good, last but not least
goose fat just go brave on bay leaves dry ones are ok fresh amazing 4-5-6 and then go
in with some thyme we’re gonna hit these up with some salt and pepper olive oil over the
garlic clementine butter oil oil and sage and bay thyme and goose fat delicious now
back over here while these little bad boys are steaming hot right we need to chuff them
up scratching and scraping the edge, chuffing alright I’ve made it up ok look what I’m doing
look what I’m doing woohoo! see how I’ve beaten that up alright? that’s good so we’re gonna
go in and while they’re hot just mix up all of these absolutely gorgeous so I’m gonna
cook these in and oven at about 180 degrees 190, which is about 350 Fahrenheit over the
period of about 50 minutes maybe an hour they’re gonna get gorgeous and golden and crispy but
after about 40 minutes I wanna show you the last little tip to make them incredible take
the tray out of the oven after the 40 minutes place a potato masher on top and then just
let it pop and let the lovely starchy inside just poof out and then create a flatter surface
area on the bottom and the top just do that around the whole tray and then pop it back
in for another 10 minutes hear the sizzles, have a little shake up you can see and you
can hear there is crispy perfection in the house, goose fat potatoes the butter the potatoes
with the clementine the smell in this room is off the chart and last but not least the
rosemary garlic and extra virgin olive oil crispy fluffy perfect tangy little gorgeous
roast potatoes so obviously roast potatoes are only one part of the meal if you wanna
look at the other parts of the meal the gravy the meat different veggie options click the
link we’ve got loads of wonderful recipes on and on Food Tube that celebrate
all things that go with roast potatoes but let’s be honest guys everything in the world
goes with roast potatoes I know you feel the same way as I do ah crispy and fluffy yeah
baby just give me a little bit of peace can I just have a little moment on my own, go
on off you go

100 thoughts on “Roast Potatoes Three Ways | Jamie Oliver

  1. Where did all those extra potatoes come from….he only put about 8 spuds in each tray…..when he tipped them out about 20 came out of each tray…!!!!

  2. Не знаю английского, но местами просто смеялась, интуитивно догадываясь о чём говорит Оливер. А говорит он очень вкусно!)))

  3. A one single mistake do not use herbs on start belive me i had problem.. they all got black color and stink so this is Best to do in 3/5 of roasting. Sorry for bad language.

  4. Hi jamie i am from india …its heaven of delicious and variety of food.its heaven of spices milk products curry roasted chicken chicken tandoori chicken masala.etc

  5. At 0:36 I misheard as "insulted boiling water". Lol. And I just imagine Gordon Ramsay's like: "Come on stupid water, boil already!".

  6. Wicked wonderful…my Mum-in-Law taught me to make them exactly the same way…except always used the roast drippings and butter ..

  7. Love the rosemary & garlic – the go-to. Just trying the butter & orange – curious. We don’t get piper pots in Oz (I don’t think) – any suggestion re the best potato for roast?

  8. This looks delicious!! I love those oven dishes, does anyone know if they are available online or something similar?

  9. 🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋🕋⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪⛪🏡🏡🏡🏡🏡🏫🏪🕌🕌🕍🕌🏢🏢🏦🏥🏤⛽🛤

  10. No puede ser posible hacer todo un vídeo de cómo freír un huevo. 🤣🤣🤣🤣🤣
    Papas asadas, q está pasando en el mundo, me falta ver el vídeo de cómo prender la hornilla. 🤣🤣🤣🤣🤣

  11. I Never boil tatties, i just put then in a roasting tin with the roast beef no other crap no salt no butter then put them in the oven, and the are brill

  12. Watched this yesterday ➡️ tried it immediately ➡️ and…I would just like to say ➡️
    Thank you for the recipe!!! It was EXACTLY as you said: offffff the chainnnnnn!!! (non left) 👊🤘😘

  13. I'm so pleased that Jamie has learnt so much about herbs and cooking when many years ago he did that fabulous Italian tour, because he was able to teach the Brits how to use garlic , rosemary and all the lovely herbs. Prior to this Brit's thought garlic and company quite discusting. Well done Jamie !!! 👏👏👏

  14. Hola Jaime me encanta tus recetas xfi haz el pollo balinese al curry plis gracias un saludo desde Canarias 🇮🇨

  15. Где я тебе возьму гусиный жир. Готовь из доступных ингредиентов.

  16. Jamie always makes it look like it's super easy to cook great food and that gives me the confidence to try it myself. He´s never let me down.

  17. Jamie Oliver, one of the greats from the old Food Network, which no longer interests me as it did when he and other stars like Emeril were on there!!

  18. "Obviously the roasted potatoes are only one part of the meal…"

    Nah, bro. That's the meal. I could eat only those for dinner and be totally thrilled with it.

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