The PERFECT Roasted Potatoes

The PERFECT Roasted Potatoes

Soft inside and crunchy outside this recipe will get you THE PERFECT Roasted Potatoes!

Per la ricetta in ITALIANO, clicca QUI!

I am a BIG Jamie Oliver fan. You might think “who is not?”, but I think I am on a totally different level. I have ALL his cookbooks and read every since recipe on them, own all his dvds and obsessively follow his YouTube channel.

A few months ago Jamie posted a video for making roasted potatoes where he explained the secret of making the perfect roasted potatoes. I don’t know you guys, but when it comes to potatoes I always struggle with achieving perfection. Jamie’s advice made THE difference and I am SO going to use this recipe for the rest of my life!

Watch this video or scroll down to read the full recipe!

Ingredients (serves 2):

  • 500 gr baby potatoes
  • 1 head of garlic, skin on
  • 3 tbsp. extra virgin olive oil
  • salt and pepper
  • fresh rosemary

Peel and boil the potatoes, until they are very soft, you might think you over cooked them, but hey…that’s the tip no. 1: OVER BOIL YOUR POTATOES. Then strain them and give it a gentle toss in a bowl so that they get all those little cracks and bits and bites around them. Set them aside

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In a baking tray place olive oil, garlic and rosemary (+thyme if you want)

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Add the potatoes, season with salt and pepper and gently toss them around so they get well coated

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Bake at 180-190 C for about 40 min. At the 40 min mark, take the potatoes out of the oven and gently press them down, so they get this nice flat shape.

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Pop them back into the oven and keep cooking for 10-15 more minutes, until they are nice and crispy on the outside but still soft in the inside.

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Serve them up nice and hot with some roasted chicken or turkey!

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Beautiful and delicious

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If you make this recipe, tag me on IG @the_fit_mediterranean!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.