Achieving the perfect roast potato, with a shatteringly crisp exterior and a light, fluffy interior, is a culinary quest for many home cooks. Fortunately, leading chefs have shared their expert advice to demystify the process. According to culinary professionals, including Jamie Oliver, there are three fundamental techniques that guarantee success every time.
The Parboiling Power Play
Chef Kelly Scott emphasises that the journey to perfection begins long before the potatoes hit the oven. The crucial first step is to parboil your potatoes for three to five minutes. This isn't about cooking them through, but rather about washing away excess surface starch. "White potatoes are super starchy, which can lead to a soggy and gummy potato," Scott explains. Removing this starch is the foundational secret to achieving that highly desirable, super-crispy finish during roasting.
Roughing Up for Maximum Crunch
Celebrity chef Jamie Oliver champions a specific variety and a simple but effective technique. He recommends using Maris Piper potatoes for their ideal texture. After draining the parboiled potatoes, the next move is critical: "chuff them up." Giving the colander a vigorous shake roughens the edges of the potatoes, creating more surface area. This textured surface is what allows the fat to cling and work its magic, resulting in the ultimate crunchy bite.
The Surprising Ingredient for Lasting Crispness
Jamie Oliver also reveals a surprising pantry staple that elevates roast potatoes to another level. While roasting your potatoes with your chosen fat, rosemary, and garlic, he suggests adding a spritz of vinegar. This might seem unusual, but it's a time-honoured trick. The vinegar helps to keep the potatoes from falling apart during the cooking process and contributes to an excellent surface that maintains its golden crispness. It also adds a subtle, zingy kick that complements the richness perfectly.
By combining these three chef-approved strategies—parboiling to remove starch, roughing up the edges for texture, and using a touch of vinegar for structure—you can consistently produce what Jamie Oliver describes as the "best roast potatoes ever." With a typical roasting time of 20 to 35 minutes after parboiling, mastering this British classic is well within reach.
