Quick Answer
Jamie Oliver typically uses rapeseed oil or sunflower oil for roast potatoes. He prefers these oils because they have high smoke points, which allow the potatoes to get crispy and browned without the oil burning. Olive oil is not recommended for roast potatoes because its smoke point is too low.
Jamie Oliver’s Roast Potato Method
Jamie Oliver is a world-renowned British chef known for his simple, fresh approach to cooking. He has published numerous best-selling cookbooks over the years, including “Jamie’s Kitchen,” “Jamie at Home,” and “5 Ingredients.” Roast potatoes are a staple side dish that Jamie Oliver makes often, especially for Sunday roasts.
His method for making crisp, golden roast potatoes involves these key steps:
1. Choose the Right Potato
Jamie recommends using a starchy potato variety like Russet or Yukon Gold. The starch content helps the potatoes get fluffy and crispy. He advises against using waxy potatoes like red potatoes, as they won’t get as crispy.
2. Peel and Cut the Potatoes
Peel the potatoes if the skins are thin and leave them unpeeled if the skins are thicker. Cut the potatoes into even 2-3 inch chunks. This allows them to cook evenly.
3. Parboil the Potatoes
Add the potato chunks to a pot of salted boiling water for 10 minutes to parboil them. This helps them cook through but still stay firm. Drain and let the potatoes steam dry for a minute or two.
4. Fluff and Rough Up the Potatoes
While the potatoes are still hot, toss them in a bowl so the edges get fluffed up and roughed up. This creates more exterior surface area for getting crispy.
5. Coat Potatoes in Oil
Pour some oil over the potatoes and toss to coat evenly. Jamie likes to use 2-3 tablespoons of oil per 1 kg/2 lbs of potatoes. His oil of choice is typically rapeseed oil or sunflower oil.
6. Roast in Hot Oven
Spread the oiled potato chunks out on a baking sheet in a single layer. Roast in a hot 220C/425F oven for about 1 hour, turning halfway, until golden brown and crisp.
Why Jamie Oliver Uses Rapeseed or Sunflower Oil
When selecting an oil for roasting potatoes, the smoke point is the most important factor. The smoke point refers to the temperature at which an oil starts burning and smoking.
| Oil | Smoke Point |
|---|---|
| Refined Sunflower Oil | 450°F / 232°C |
| Refined Rapeseed Oil | 445°F / 230°C |
| Extra Virgin Olive Oil | 375°F / 190°C |
As you can see, rapeseed oil and sunflower oil have smoke points well over 400°F, which is ideal for roast potatoes cooked around 425°F. The smoke point of extra virgin olive oil is too low at only 375°F. If used for roasting, the olive oil will likely burn and become bitter tasting.
Rapeseed oil, also known as canola oil, has a neutral flavor that doesn’t interfere with the potato flavor. Sunflower oil is also neutral tasting and has a light texture. Jamie Oliver prefers these lighter oils over thick, greasy oils like coconut oil, which could make the potatoes oily.
The high smoke points and neutral flavors make rapeseed and sunflower the perfect oils for getting Jamie’s coveted golden brown, crispy roast potatoes. He wants the potato’s flavor to shine rather than being overpowered by the oil.
Other Roast Potato Oils to Consider
While Jamie Oliver sticks with rapeseed or sunflower oil for his roast potatoes, some other oils can work too:
Peanut Oil
Peanut oil has a smoke point of 450°F, so it’s suitable for roasting at high heat. The flavor is neutral as well. One downside is peanut allergies to consider.
Avocado Oil
With a very high smoke point up to 520°F, refined avocado oil is excellent for roasting. It has a mild flavor that pairs well with potatoes. The downside is it’s more expensive than other oils.
Grapeseed Oil
Grapeseed oil has a high smoke point around 420°F and a neutral taste. It’s budget friendly as well. The drawback is that it’s not quite as readily available as some other oils.
Vegetable Oil
Generic vegetable oil is highly refined to have a high smoke point around 450°F. It works well for roasting but doesn’t offer any flavor benefits.
Coconut Oil
Coconut oil has become very trendy in recent years. However, it starts smoking at 350°F so it’s not the best for roasting potatoes at a high heat. It does impart a subtle coconut flavor if that’s desirable.
Tips for the Best Roast Potatoes
While choosing the right oil is important, there are some other tips to ensure roast potatoes turn out perfect:
– Use starchy potato varieties like Russet or Yukon Gold
– Cut potatoes evenly so they cook evenly
– Parboil the potatoes before roasting
– Rough up the outer surface of the boiled potatoes before oiling
– Use enough oil to coat the potatoes – around 2-3 Tbsp oil per 1 kg/2 lbs potatoes
– Roast in a hot 220C/425F oven for around 1 hour, turning halfway
– Remove potatoes as soon as they are crisped and golden brown
Getting the roast potatoes nice and crisp on the outside while fluffy on the inside takes some technique. With Jamie Oliver’s method and oil choice, you’ll get stellar results every time.
Conclusion
When Jamie Oliver roasts potatoes, his oil of choice is typically rapeseed oil or sunflower oil. These oils have high smoke points over 400°F, which allows the potatoes to get crispy and browned without burning the oil. The neutral flavors also let the potato be the star. While olive oil is often thought of for roasting, its low smoke point makes it unsuitable for roast potatoes. With rapeseed or sunflower oil and Jamie Oliver’s perfected technique, you can achieve the ultimate golden brown, crispy roast potatoes to complement any meal.