Jamie Oliver’s ‘perfect roasties’ for a Sunday lunch

Whether you are traditional and have a roast every Sunday, or not, learning to make the best roast potatoes will impress for many years to come.

Jamie Oliver said: “When it comes to the perfect roasties, I always start with Maris Pipers.

“They are unbeatable for perfectly fluffy potatoes, with a crispy crunchy exterior.”

The British chef likes to add “punchy garlic” to his potatoes in addition to fresh rosemary.

“You can amplify that flavour with a delicious combo of turkey dripping, butter and oil,” said Jamie Oliver.

Roast potatoes recipe

Serves: 10 as a side
Cooks in: two hours


  • 2.5kg Maris Piper potatoes
  • Two tablespoons turkey dripping
  • One knob of unsalted butter
  • Olive oil
  • One bulb of garlic
  • Half a bunch of fresh rosemary, (15g)


To get ahead, the best thing you can do is prepare ahead.

1. Peel the potatoes. Parboil them in a large pan of boiling salted water for 15 minutes.

2. Drain in a colander and leave to steam dry for two minutes. Give the colander a few light shakes to chuff up the edges of the potatoes.

3. Put the dripping, butter and one tablespoon of oil in a roasting tray placed on a medium heat.

4. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat. Spread them out in one, even layer, leaving a small gap between them. Cover and leave in the fridge overnight.

On the day

5. Preheat the oven to 180°C/350°F/gas 4. Take the potatoes out of the fridge and roast for one hour, or until the potatoes are crisp and golden all over.

6. Remove the tray from the oven. Squash the bulb of garlic, then lightly crush each unpeeled clove and add to the tray.

7. Pick the rosemary leaves and toss with a little oil. Sprinkle the rosemary over the potatoes and press down on the potatoes with a spatula.

8. Roast for a further 20 to 25 minutes, or until golden.

Jamie Oliver said his roast potatoes are “heavenly” as they taste so delicious, but you can be the judge of that.

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