Perfect Roast Potatoes & A Simple Salad

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
Serves 6
Recipe from Jamie Oliver 

1.5 kg potatoes, peeled
sea salt
freshly ground black pepper
olive oil
1 bulb garlic, broken into cloves
red wine vinegar
2 good lugs olive oil
1 bunch fresh rosemary, leaves picked

  1. Preheat your oven to 190ºC/375ºF/gas 5.
  2. 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.
  3. 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.
  4. Give the colander a bit of a shake to bash up the potatoes – this will help to make them super crisp later on.
  5. Tip your potatoes into a tray or pan in one layer, and add olive oil, then season really well with salt and pepper.
  6. Toss your potatoes in the oil to mix it all up.
  7. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
  8. 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.
  9. 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.
  10. 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

  1. 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.
  2. Serve over mixed seasonal greens, herbs, and/or sprouts/shoots.

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