How To Make The Best Roast Potatoes & Veg This Christmas, by Jamie Oliver on YouTube. 6 min 23 s.
- Video length
- 6 min 23 s
- Time to do it
- 1 hour 10 minutes
- Difficulty
- Easy
- Steps
- 9
What you need
Steps
Heat the oven to 200C (180C fan, 400F, gas mark 6) so it is fully hot before the potatoes go in.
Peel the potatoes and cut them into even chunks about 4 to 5cm across so they cook at the same rate.
Put the potatoes in a large pot of salted cold water, bring to a boil and simmer for 8 to 10 minutes until the edges soften slightly.
Drain the potatoes in a colander and shake them gently so the surfaces roughen up. This helps them turn crisp.
Add a good layer of oil or fat to a roasting tray and put it in the hot oven for 5 minutes until it is shimmering.
Tip the potatoes carefully into the hot fat, turn them to coat, season with salt and spread them in a single layer.
Peel and chop the carrots, parsnips and red onion into similar-sized pieces and halve the sprouts. Toss them with oil, salt and pepper.
Roast the potatoes for 45 to 50 minutes, turning once or twice, and add the vegetables to a second tray for the last 30 to 35 minutes.
Add garlic cloves and herbs like rosemary or thyme for the final 10 minutes, then serve hot straight from the tray.
Tips and common mistakes
Do not crowd the tray, or the vegetables will steam instead of roasting and turn soft.
Floury potatoes give the crispest crust, while waxy ones stay firm and less crunchy.
Use tongs to turn the potatoes in hot fat so you avoid splashes and burns.
Season in layers, at the parboil stage and again before roasting, for better flavour.
Questions
Can I prepare the potatoes ahead of time?
Yes. Parboil and rough them up, then keep them covered in the fridge for up to a day. Roast them fresh on the day so they stay crisp.
What fat gives the best roast potatoes?
Goose fat or beef dripping gives a rich, classic result. Olive oil or vegetable oil works well too and keeps the dish suitable for vegetarians.
How do I stop the vegetables burning?
Cut them into even pieces, keep them coated in oil and check them after 20 minutes. Move them to a lower shelf if they brown too fast.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
