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Serves
10
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preparation
20 minutes
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to cook
1:40 p.m the hour
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difficulty
easy
Ingredients
- 2.5 kg Medium mars piper potatoes, or russets
- 4 tbsp Goose fat or unsalted butter
- Olive oil
- 1 Garlic bulb
- ½ bunch Fresh sage
Instructions
1. Peel the potatoes, keep them whole, and ideally the same size (8 cm). Boil them in a pan of boiling salted water for 15 minutes – this will ensure the insides get really fluffy.
2. Drain in a colander and allow to steam dry for 2 minutes – this will help the fat stick to the potatoes. Give the colander a gentle shake to chew up the edges of the potatoes, giving you maximum surface area as they roast.
3. Place the goose fat or butter and 1 tablespoon oil in your largest roasting tray. Tip in the potatoes, season with a good pinch of sea salt and pepper, then toss to coat, and spread in a nice even layer but with small gaps between them.
4. Cover and refrigerate overnight.
5. On the day, preheat the oven to 180°C.
6. Squash the garlic bulbs, then lightly crush each peeled clove and add to the tray – this gives you a sweet, caramelised garlic and adds a light perfume to the potatoes.
7. Roast for 1 hour, or until the potatoes are crisp and golden.
8. Remove the tray from the oven. We’re almost there, but we’ve got one last request for love and care, which is a game changer. Gently squash each potato in half with a fish slicer or masher so that they push into each other and fill the tray.
9. Pick the sage leaves and – importantly – add a little oil (this will infuse the flavor and make them deliciously crispy). Sprinkle the sage over the potatoes and roast for another 20 to 25 minutes or until golden and crispy. Heaven – you can even serve them yourself at a restaurant, they’re so good.
Jamie’s Easy Christmas Countdown © 2019 Recipe by Jamie Oliver.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.