Jamie Oliver emphasizes the importance of using a potato masher when making roast potatoes to enhance their flavor and crunch. By increasing the surface area of the potatoes that contacts the roasting fat, they become crispier and infuse better flavors. After parboiling and an initial roast, the potatoes should be pressed gently with the masher before the seasonings are added, ensuring that every bite is flavorful. Oliver recommends fats like duck or goose fat for the richest results.
According to Oliver, it increases the surface area that's touching whatever fat you're roasting the potatoes in. This gives you a delightfully crunchy finish across an even wider potato wedge.
Along with the maximum crunch factor, you want maximum flavor. And here, that's exactly what you get.
You want to get your masher out after you're done parboiling your potatoes and have roasted them for around half an hour at 375 degrees Fahrenheit.
Oliver suggests adding your seasonings and herbs at this point, emphasizing that adding them halfway through allows for better flavor infusion.
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