Crispy, Crushed, Roasted Potatoes
Dips, Snacks & Sides
Feeds 4-6
Cook Time: 90 mins
Difficulty: Easy
Based on a Jamie method for roast potatoes - once you try potatoes roasted in this way, you won’t go back!
They have everything, crispy, crunchy, soft, bags of roasted flavour and they are super versatile - they’ll go with absolutely anything!
The idea is that slightly crushing them gives the potato more edges to catch all the roasty goodness when they are in the oven! If you’re feeling a bit naughty and want a real treat, you can always deep fry these instead of roasting for the ultimate chip!
I make these using baby or new potatoes, but will work with any all-rounder. Things like the Maris Piper - they roast perfectly!
Dont be shy with the oil - this will help the potato catch and get that amazing roasted flavour while keeping the potato lovely and moist. I use Extra Virgin Olive Oil, its the best oil for you and don’t listen to the nonsense about it burning, its fine for roasting! It works with whatever oil you have though - so don’t panic if you’ve only got veg or sunflower oil!
Get ahead by par-boiling the potatoes ahead of time - they will keep in the fridge and you can roast them straight from the fridge!
Be patient - people are always on the hunt for the greatest trick when it comes to roast potatoes. When I ask them how they do them, it’s almost always just because they haven’t spent enough time in the oven - leave them go crispy. This recipe says 40-50 minutes but it might even be longer. This is just a guide - cook them until they are golden and crispy rather than a specific time!
INGREDIENTS:
500g Baby/New Potatoes
1 Bulb of Garlic
2 Sprigs Rosemary or Thyme (for roasting)
1 Sprig Rosemary (for garnish)
Pinch of Salt
Pinch of Cracked Black Pepper
4-5 Tbsp Extra Virgin Olive Oil
METHOD:
Pre-heat the oven to 200C
Halve the potatoes or cut them into equal sizes. Add to a pan and cover with water and add a generous amount of salt to the water
Bring to the boil and cook for around 10-15 minutes until the potatoes are just tender
Drain and leave the potatoes in the colander/sieve to air dry for around 10-15 minutes
Using the heel of your hand, gently press down on each potato to lightly crush them - just enough so the potatoes break but they remain in tact and dont fall apart (it doesn’t matter if a couple break, they will be super crispy bits!)
Place the crushed potatoes on a baking sheet, evenly spread so they are not all cramped up on the tray
Drizzle over the oil, salt and pepper
Slice the garlic bulb across the equator, place on the tray along with the rosemary/thyme sprig
Roast in the oven for 40-50 minutes until they are golden and crispy
While they are in the oven, finely chop the rosemary or thyme leaves for garnish
Once cooked, remove from the oven, place on the plate or serving dish, sprinkle over the chopped rosemary or thyme and drizzle with a touch more extra virgin olive oil
