Most of the time, I don’t feature side-dishes at least not as one post on its’ own. This time, I thought these roasted potatoes perfected by none other than Jamie Oliver warranted a blog post of its’ own. These turned out perfectly crispy on the outside while maintaining a soft and tender center, they were quite perfect to be honest. My sister was back from Singapore and I wanted to make Thomas Keller’s roast chicken for dinner so naturally I was looking for some ideas for a side dish too. She requested potatoes and I thought it would be good to practice and try to perfect my own roasted potatoes recipe. I then stumbled upon Jamie Oliver’s recipe and since he claims his recipe was perfect, I knew I had to give it a try.
I am not sure how perfect these would be for you but they were very well-received and made a perfect side dish to Keller’s crispy-skinned yet tender roast chicken. According to Oliver, it is quite crucial to toss the potato slices against each other after they are parboiled as this helps to create an additional layer when the potatoes bump against each other that crisps up in the oven. I am not sure of the science behind this, but the additional step or two didn’t seem too much against the premise of some perfectly roasted potatoes! I flavoured my roast potatoes with some sprigs of rosemary and dashes of olive oil, mixed in with some unpeeled garlic cloves. The possibilities for the flavourings are endless and another that comes to mind is possibly a combination of thyme and butter. Apart from some additional steps, this is still a very low-maintenance side dish as you can just roast it in the oven while the chicken is roasting as well. Prepare another side dish of vegetables or mushrooms and you’ve got a full dinner waiting for your guests. For today, I whipped up an easy dish of sauteed mushrooms in garlic butter and red wine to serve together with some salad, these potatoes and the roast chicken.
Recipe lightly adapted from Jamie Oliver
4 russet potatoes, peeled and sliced into 1 inch pieces (approximate)
Enough olive oil to lightly grease baking tray
3 springs of rosemary
4 unpeeled but lightly smashed garlic cloves*
More olive oil to toss the potatoes with
1 tbsp salt or to taste
1 tsp coarse sea salt (optional)
1. Place the potato slices in some lightly salted water and bring to a boil. Parboil potatoes for about 5 minutes.
2. Remove and drain. Place potatoes in a colander and toss well to make sure the slices rub against each other. Leave the colander with the potatoes on top of the pot and allow to steam dry. Pre-heat the oven at 180 C/ 365 F.
3. Add the olive oil and rosemary leaves to the baking tray for tossing of the potatoes. Add the salt. Add the potato slices and toss well to combine. Add garlic cloves.
4. Roast in oven for about 40 minutes or until tops look crispy and brown. Serve as side dish. Sprinkle more sea salt on the top before serving. (You can remove the garlic cloves before serving or just leave as is – I removed them.) Please refer to * below.
* I removed the garlic cloves before serving the potatoes but I actually like eating whole unpeeled garlic (after roasting), the paper becomes soft and the garlic retains its’ fragrance more. There are some Chinese broths that also call for whole unpeeled (but washed) garlic bulbs that will give better colour and fragrance.