Menu Enter a recipe name, ingredient, keyword...

LyndaLee

Roast Potatoes - Jamie Oliver

By

Jamie Oliver's best roasted potatoes

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1.2 kg potatoes, peeled and cut into rough chunks
  • 6 carrots peeled
  • 6 parsnips, peeled and halved lengthways
  • Sea salt and ground black pepper
  • Olive oil, a few knobs of butter or fat from your Turkey/goose
  • Rosemary, a few sprigs fresh
  • 1 bulb of garlic
  • 1 lemon zest
  • 2 Clementines zest

Details

Servings 6
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 450 degrees
Add the potatoes, carrots and parsnips to a pot of boiling, salted water. Cook on high heat for 8-10 minutes, or until the outsides of the parsnips and potatoes start to break down slightly. Drain in a colander and leave to steam dry for a couple of minutes, then toss the colander a few times to fluff up the potatoes - this will make them super crispy later on.

Put a large roasting pan on high heat. Add a couple of lugs of olive oil, the butter or fat - use the fat from the Christmas bird if you can - and allow it heat up. Add the rosemary leaves. Break the garlic into unpeeled cloves and add to the tray.

Carefully tip your drained veggies into the tray. Use the fish slice to carefully coat everything in the flavors. Add the lemon and clementine zest with a good pinch of salt and pepper and mix again. Cook in the hot oven for around 45-55 minutes, but check them after 35 and jiggle the tray for even cooking. When they are golden and crispy they are ready to serve.

‚Äč

You'll also love

Review this recipe

BACON, CHEESE & POTATO CHOWDER Ranch Style Mock Mashed Potatoes