Jamie Oliver's Roast Potatoes

Ainekset

Garlic cloves (unpeeled so they don't get burned)

Fresh rosemary springs

Olive oil

1 tsp vinegar

OR

Olive oil

Butter

Clementine zest

Fresh sage leaves

1 tsp vinegar

OR

3 tbsp goose / duck fat

5 bay leaves

Fresh thyme springs

1 tsp vinegar

Ohjeet

Preheat your oven to 190°C (375°F).

Peel and chop the potatoes into even-sized chunks.

Parboil the potatoes in salted boiling water for about 10 minutes until slightly tender.

Drain the potatoes and let them steam dry.

Gently shake the colander to roughen the edges of the potatoes; this helps achieve a crispy exterior.

Place the potatoes in a roasting tray.

Add olive oil, crushed garlic cloves (with skins on), and rosemary sprigs.

Season with salt and pepper.

Toss everything together to ensure the potatoes are well coated.

Roast in the preheated oven for about 40 minutes, take out and smash with potato masher.

Roast for another 10 to 20 minutes.