The British celebrity chef has unveiled a simple potato recipe that will take your Sunday roasts to a whole new level – striking that perfect balance between crunch and softness
Potatoes can truly make or break a Sunday roast – but this simple recipe is perfect for getting them just right.
Mastering your roasties is truly an art, with many striving for that perfect ‘Goldilocks’ consistency – not too crunchy, but not too soft. And now, Jamie Oliver’s new air fryer technique makes this far easier to achieve – only needing six ingredients.
The British celebrity chef unveiled the game-changing recipe on his official website, claiming it was inspired by Poppy O’Toole – a Michelin-trained cook, dubbed the ‘potato queen’ online. These tatties are defined by their cubed look and garlic flavour, with honey and mustard added in for an extra kick too.
“A crispy cube potato is like a roast potato’s little sibling,” Jamie wrote. “And you get the ultimate crunch because these are so small and delicious. I’ve suggested a few combos to make these next level, but they’re great as they are, too.”
While the basic steps are gluten-free, lactose free and suitable for vegetarians, Jamie also adds that grated parmesan can be sprinkled on top if you can’t go with out a bit of cheese.
Ingredients
- One bulb of garlic
- One to two tablespoons of honey (runny)
- A dash of vegetable oil
- Fine salt
- One to tablespoons of wholegrain mustard
- Four to six Maris Piper, Russet or red skinned potatoes, scrubbed and cut into 2cm cubes
Method
1. Prepare your skinned, cubed potatoes before putting them in a mixing bowl. Drizzle them with vegetable oil and sprinkle a pinch of salt on top.
2. Separately, grab your bulb of garlic and slice off the top part of it. Once again, drizzle some olive oil and another pinch of salt on top of this, before wrapping in some tin foil. Make sure to scrunch the foil tightly around the bulb.
3. Pop the wrapped-up garlic and spuds in the air fryer for 20 minutes at a temperature of 180°C.
4. Once the time’s passed, take out the garlic and switch up the heat to 190°C. Let the potatoes roast for a further 10 minutes – it will allow them to get nice and crispy.
5. During that time, put honey, mustard and a pinch of salt in a mixing bowl. Unwrap the foiled garlic and squeeze the cooked cloves into this bowl too. Stir this altogether to form a paste.
6. When the 10-minute timer’s up, take out your roasties and toss them in the paste before serving.
Have you tried this recipe? Let us know in the comment section below
