There are few things in the world more satisfying than perfectly crispy roast potatoes. I still remember the first time I followed Jamie Oliver’s recipe for what he confidently calls the “best” roast potatoes. It was Christmas Eve a few years ago, and I wanted to impress my family with a proper roast dinner. I had tried many versions of roast potatoes before, but none of them gave me that crisp-on-the-outside, fluffy-on-the-inside perfection I had always dreamed of. That changed with Jamie’s method.
What makes this recipe stand out is the little extra attention given to texture and flavor. Jamie doesn’t just toss potatoes in oil and roast them. He parboils them first, then roughs up the edges, roasts them in hot fat, and halfway through cooking, he squashes them slightly and adds aromatic herbs like rosemary or sage for a final blast of flavor. It’s a game-changer.
Since that Christmas, this recipe has become a permanent fixture in my kitchen. I use it for Sunday roasts, special dinners, or just when I want a plate full of potato happiness. I’ve tweaked the seasonings a few times, added garlic cloves, or tried different fats, but the basic process always stays the same because it works like magic.
If you’ve never had truly great roast potatoes, or if yours never turn out quite how you want them to, I can’t recommend this recipe enough. It’s simple once you understand the steps, and the results are nothing short of spectacular. Let me walk you through how I make them and how you can make them too, whether for a holiday feast or just to satisfy a serious potato craving.
What is Jamie Oliver’s Best Roast Potatoes?
Jamie Oliver’s best roast potatoes are a step-by-step approach to achieving potatoes that are golden, crunchy, and deeply flavorful. The method involves parboiling, roughing up the surface, roasting in hot fat, and finishing with fragrant herbs to enhance taste and texture.
Why you should try this recipe?
Because once you’ve had these, no other roast potato will do. They’re crunchy, creamy, aromatic, and deeply satisfying. This recipe is easy to follow and always delivers impressive results, making it perfect for family meals or festive gatherings.
Ingredients needed to make Jamie Oliver Best Roast Potatoes
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2 kg Maris Piper or King Edward potatoes
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Sea salt
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Freshly ground black pepper
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2–3 tablespoons goose fat or olive oil
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A few sprigs of fresh rosemary or sage
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1 bulb of garlic, cloves separated (optional)
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Optional: a splash of red wine vinegar for finishing
Instruction to make Jamie Oliver Best Roast Potatoes
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Preheat your oven to 190°C (375°F).
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Peel the potatoes and cut them into evenly sized chunks.
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Place them in a large pot of cold salted water and bring to a boil. Parboil for 10 minutes.
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Drain and let them steam dry for a minute. Shake the pan or use a colander to rough up the surfaces.
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Place the fat or oil in a large roasting tray and heat it in the oven until hot.
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Carefully add the potatoes to the hot fat, turning to coat them evenly.
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Roast for 30 minutes, then remove from the oven and gently press each potato with a spatula to flatten slightly.
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Add the garlic cloves and herbs, and return to the oven for another 30–40 minutes, turning once or twice, until crispy and golden.
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If using, splash a little vinegar over the potatoes right at the end before serving for extra zing.
Jamie Oliver's Best Roast Potatoes
Equipment
- Oven
Ingredients
- 2 kg Maris Piper or King Edward potatoes
- Sea salt
- Freshly ground black pepper
- 2-3 tablespoons goose fat or olive oil
- A few sprigs of fresh rosemary or sage
- 1 bulb of garlic cloves separated (optional)
- Optional: a splash of red wine vinegar for finishing
Instructions
- Preheat your oven to 190°C (375°F).
- Peel the potatoes and cut them into evenly sized chunks.
- Place them in a large pot of cold salted water and bring to a boil. Parboil for 10 minutes.
- Drain and let them steam dry for a minute. Shake the pan or use a colander to rough up the surfaces.
- Place the fat or oil in a large roasting tray and heat it in the oven until hot.
- Carefully add the potatoes to the hot fat, turning to coat them evenly.
- Roast for 30 minutes, then remove from the oven and gently press each potato with a spatula to flatten slightly.
- Add the garlic cloves and herbs, and return to the oven for another 30–40 minutes, turning once or twice, until crispy and golden.
- If using, splash a little vinegar over the potatoes right at the end before serving for extra zing.
Notes
- Use floury potatoes like Maris Piper or King Edward for best texture.
- Make sure the fat is hot before adding the potatoes for maximum crispness.
- Don’t skip the step of roughing up the edges after boiling as it helps them get that crunchy exterior.
- Add garlic and herbs only halfway through roasting so they don’t burn.
Nutritional value
Per serving (based on 6 servings):- Calories: ~290
- Carbohydrates: 35g
- Fat: 14g
- Protein: 4g
- Fiber: 4g
- Sodium: depends on added salt and fat used
What goes well with Jamie Oliver Best Roast Potatoes
These roasties pair beautifully with roast chicken, beef, lamb, or even a vegetarian nut roast. I also love serving them with gravy, Yorkshire puddings, or a fresh green salad to balance the richness.
My tips to make the best Jamie Oliver Best Roast Potatoes
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Use floury potatoes like Maris Piper or King Edward for best texture.
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Make sure the fat is hot before adding the potatoes for maximum crispness.
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Don’t skip the step of roughing up the edges after boiling as it helps them get that crunchy exterior.
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Add garlic and herbs only halfway through roasting so they don’t burn.
Easy variations of Jamie Oliver Best Roast Potatoes
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Swap rosemary for thyme, oregano, or a mix of dried Italian herbs.
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Use duck fat for an ultra-rich flavor or keep it vegan with sunflower oil.
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Sprinkle with grated Parmesan or nutritional yeast at the end for a cheesy twist.
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Add a pinch of smoked paprika or chili flakes for a hint of heat.
Best way to store Jamie Oliver Best Roast Potatoes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving, as it softens the texture.
Nutritional value
Per serving (based on 6 servings):
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Calories: ~290
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Carbohydrates: 35g
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Fat: 14g
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Protein: 4g
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Fiber: 4g
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Sodium: depends on added salt and fat used
FAQs
Can I make these in advance?
Yes, you can parboil and rough up the potatoes a few hours ahead. Roast them just before serving for the best texture.
Can I use regular vegetable oil?
Yes, but for extra flavor and crispiness, use goose fat, duck fat, or good-quality olive oil.
Do I need to peel the potatoes?
Peeling gives a more uniform crispness, but you can leave the skins on for a rustic version.
What if I don’t have fresh herbs?
You can use dried herbs, but reduce the quantity slightly since dried herbs are more concentrated.
Conclusion
Jamie Oliver’s best roast potatoes have earned their place as one of my favorite comfort foods. I never realized how much potential the humble potato had until I tried this method. Each bite gives you that perfect contrast between golden crispiness and soft, fluffy interior. It’s the kind of food that gets eaten right off the tray before it even makes it to the table.
One of the things I love most is how versatile this recipe is. Whether I’m making a full Sunday roast, a cozy midweek dinner, or something festive for the holidays, these roasties always steal the show. Over the years, I’ve tried little tweaks and twists, but the core of Jamie’s technique remains unchanged in my kitchen because it just works every time.
There’s also a certain joy in the process. From peeling and boiling to the sizzle when the potatoes hit the hot fat, it’s a rhythm that feels both satisfying and rewarding. And when you see them come out of the oven, all golden and crackling, it’s impossible not to feel proud.
If you’ve been on the hunt for the ultimate roast potato recipe, one that delivers both flavor and texture, then look no further. Jamie Oliver’s method is straightforward, reliable, and ridiculously delicious. I’m sure once you try it, it will become a regular on your table too.
So whether you’re feeding a crowd or treating yourself to a plate full of crispy goodness, go ahead and give these a try. Your kitchen will smell amazing, your guests will ask for seconds, and you’ll never settle for ordinary roast potatoes again.
