Jamie Oliver's roast potato recipe includes 1 simple step for restaurant-quality spuds

Jamie Oliver has shared a range of sweet and savoury recipes throughout his career, but his roast potatoes always go down well, with nearly five-star ratings on his website. Roast potatoes are a staple of any roast dinner, but they can be easy to mess up, leaving you with a soggy, oily mess. Luckily, Jamie's recipe includes one extra step to ensure that crisp texture.

The recipe notes 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." They're gluten-free, contain few ingredients and are 217 calories per portion.

Jamie Oliver's roast potato recipe

Ingredients:

• 2.5kg medium Maris Piper potatoes
• Four tablespoons of goose fat or unsalted butter
• Olive oil
• One bulb of garlic
• Half a bunch of fresh sage (15g)

Method:

Peel the potatoes, keeping them whole, and ideally all about the same size. Parboil them in a pan of boiling salted water for 15 minutes; this will ensure that the insides become really fluffy.

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 chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Place the goose fat or butter and one 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 even layer with small caps between them.

Cover and pop in the fridge overnight. Or, you can make these up to one month in advance, simply leave to cool, then cover and pop in the freezer.

Preheat the oven to 180C/350F/Gas 4 and then squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray, this gives you sweet, caramelised garlic, adding a gentle fragrance to the potatoes.

Roast for one hour, or until the potatoes are crisp and golden all over.

Remove the tray from the oven. The recipe notes added: "We're nearly there, but we've got one last application of love and care, which is the game-changer.

"Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray."

Pick the sage leaves and toss with a little oil. Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing.

The notes said: "Heaven - you could even serve these on their own in a restaurant, they're so good."