Amazing hasselback potatoes | Jamie Oliver recipes (2024)

FAQs

What oil does Jamie Oliver use for roast potatoes? ›

You want to use an oil with a mild flavour for your roasties. We prefer olive oil, but you can opt for vegetable, canola or grapeseed oils instead.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

The RSVP International Hasselback Potato Guide is really the key to hassle-free Hasselback-ing. Once I wash my potato, I pierce it with the guide and use my knife and the guide's prongs to cut the potato, over and over again, going from right to left.

Do I have to boil potatoes before roasting? Not necessary but this can help get the perfect consistency and crispiness. Make sure you boil them but leave them a bit al dente and they will crisp up perfectly in the oven.

A: This sure sounds a lot like potatoes that have been stored too long, in too cold of an environment before cooking. When potatoes are held below 41°F for too long a period, the starches convert to sugar and it changes the cooking chemistry.

If you want to prepare your potatoes later after you have cut them soaking them in cold water will keep them from turning brown. Also, if you are going to fry them they will turn out crispier. Soaking them helps to remove the starch. Just make sure you dry them well before frying.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Sprinkle your parboiled potatoes with flour. This gives potatoes extra crunch. A tablespoon is all you need! Throw in some whole, unpeeled garlic cloves or a handful of herbs (thyme, sage or rosemary all work well) with the potatoes when adding them to the hot roasting tin.

Also, be mindful of the oil. Potatoes can react like sponges; too much oil can make your potatoes appear to be soggy. Try placing oil in a spray bottle or using an aerosol to apply the oil to the potatoes. Lastly, ensure that the potatoes are dry before you add the oil.

Is regular or extra virgin olive oil better for roasting? Regular olive oil, due to its higher smoke point, is better suited for roasting at high temperatures.

What happens if I don't soak potatoes before frying? ›

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

After closely inspecting the brand of frozen French fries I often buy, I realized that they are coated in a blend of starches to help crisp them up. So, I decided to give the method a shot with roasted potatoes. And it turns out, coating the potatoes with cornstarch is the secret to super crispy roasted potatoes!

While all sorts of potatoes are delicious when roasted in the oven, Yukon Gold potatoes are arguably the best potatoes for roasting for many reasons. Yukon Gold potatoes have the perfect amount of starch, which means they soften well in the oven, while their partially waxy texture helps them maintain their shape.

But despite using steam power, a slow cooker can also make the crispiest potatoes this side of your oven. One insider hack is to parboil the potatoes for about 10 minutes before plain them in the slow cooker. By parboiling, you'll get a head start on cooking them by ensuring the potato flesh is cooked.

Give them a cold water bath: Once your potatoes are chopped, toss them into a large bowl. Then cover the potatoes completely with cold water and let them soak for at least 30 minutes (or up to overnight). This will help to rinse off the excess starch and help the potatoes crisp up beautifully in the oven.

But pretty much no one likes soggy potato skin, and that's exactly what you might get if you fail to dry a potato off before baking it. All Recipes writes that a wet potato just might not dry out in the oven enough to produce a crisp skin, so definitely towel your spuds off before baking.