Jamie Oliver’s Perfect Roast Potatoes Copycat Recipe

How to Store

Store leftover roast potatoes in an airtight container in the fridge for up to 3 days. Pop them back into a hot oven (200°C/400°F) for 10–12 minutes until they regain their crunch.

How to Freeze

Let potatoes cool completely. Place on a tray and freeze for 2 hours, then transfer to freezer bags. To reheat, bake from frozen at 200°C/400°F for 20–25 minutes until crisp again.

Frequently Asked Questions

Can I use a different type of potato?

Yes! Yukon Gold or Russets are good substitutes if you can’t find Maris Piper.

What’s the best fat for roasting?

Each gives a different flavor — olive oil for Mediterranean flair, butter for richness, and goose fat for unbeatable crispness.

Why parboil the potatoes first?

It softens the insides and roughens the edges, which helps create that crispy exterior.

Can I make them in advance?

Absolutely. Parboil and coat the potatoes in fat the day before, then roast fresh before serving.

How do I stop them from going soggy?

Don’t overcrowd the pan! Giving each potato room to crisp up ensures they roast — not steam.

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