Jamie Oliver shows how to make perfectly sized Yorkshire puddings
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Jamie Oliver has shared his “best” roast potato recipe which will bring joy to the dinner table this Sunday. Whatever meat you’re roasting or vegetables you’re serving, this recipe “creates the perfect roast potato”. To complete the meal, why not try the TV chef’s gravy recipe too?
Speaking about the recipe, Jamie said: “Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.”
The recipe serves 10, as a side, and they cook in just two hours.
Jamie has given the recipe a “super easy” difficulty rating and suggests preparing them the day before cooking.
2.5 kg medium Maris Piper potatoes
Four tablespoons goose fat or unsalted butter
One bulb of garlic
Half a bunch of fresh sage, around 15g
1. Choosing potatoes that are all roughly the same size, peel them and keep them whole. Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
2. Drain in a colander and leave to steam dry for two minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to roughen up the edges of the potatoes.
3. Place the goose fat or butter and 1one tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
4. Cover and pop in the fridge overnight.
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5. On the day of your dinner, preheat the oven to 180°C/350°F/gas mark four.
6. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
7. Roast for one hour, or until the potatoes are crisp and golden all over.
8. Remove the tray from the oven, and Jamie remarked: “We’re nearly there, but we’ve got one last application of love and care, which is the game-changer.” He advises gently half-squash each potato with a fish slice or masher so they kind of push into each other and fills the tray.
9. Pick the sage leaves and – importantly – toss with a little oil, then sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing.
Jamie’s final note was: “Heaven – you could even serve these on their own in a restaurant, they’re so good.”
If you don’t fancy sage, Jamie has another recipe that uses rosemary, the perfect herb which marries well with roast lamb.
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