Again, I share a recipe adapted from the always inspiring and forever creative, Jamie Oliver. When I think of comfort food, I think of these roasted potatoes: perfectly flavored, satisfyingly crunchy on the outside, and fluffy pillows on the inside. While there a few steps involved, it really is quite a simple recipe that pairs with just about anything.
As the holidays approach, these roasted potatoes will make a winning side dish that everyone will love. My favorite way to eat these potatoes is with a salad of seasonal greens, a good homemade dressing, and a glass of wine–it is my ultimate comfort food and I hope you enjoy this recipe as much as my family does.
Perfect Roast Potatoes
Recipe from Jamie Oliver
1.5 kg potatoes, peeled
freshly ground black pepper
1 bulb garlic, broken into cloves
red wine vinegar
2 good lugs olive oil
1 bunch fresh rosemary, leaves picked
- Preheat your oven to 190ºC/375ºF/gas 5.
- Peel your potatoes with a knife or speed peeler and cut any larger ones so they’re all an even-size. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well.
- Bring to the boil and cook for about 6 to 7 minutes, so that they’re parboiled, then drain in a colander and leave to steam dry for 3 minutes.
- Give the colander a bit of a shake to bash up the potatoes – this will help to make them super crisp later on.
- Tip your potatoes into a tray or pan in one layer, and add olive oil, then season really well with salt and pepper.
- Toss your potatoes in the oil to mix it all up.
- Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
- At this point, gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be.
Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit.
- Add the flavor to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You’re looking for gnarly, crispy, bubbly and delicious.
- Transfer to a plate lined with paper towels or a paper bag to drain off some of the excess oil.
Creamy Dressing with Seasonal Greens.
For the Dressing
1/3 cup local or organic whole milk
1/3 cup 0% fat Greek Yogurt
2 TBL fresh chives or dill, finely chopped
2 TBL olive oil
1 TBL red wine vinegar
1 clove of garlic, grated
a pinch of sea salt & cracked pepper
For the Salad
4 heaping cups of seasonal greens, herbs, and/or sprouts/shoots
- Combine all the dressing ingredients in a small bowl and whisk together until combined. If it seems too thick, add water 1 tsp. at a time to get your desired consistency.
- Serve over mixed seasonal greens, herbs, and/or sprouts/shoots.