Roast potatoes involve more than choosing a temperature and waiting. The preparation of the surface and the point at which flavourings are added are deliberate parts of a recipe. Pick one method early enough to allow for its preparation and oven time alongside the rest of dinner.
Follow the preparation sequence
Good Food’s perfect roast potatoes are parboiled, drained and roughened before roasting, with flour included in the method. The useful lesson is to regard those as separate steps rather than transferring wet, smooth potatoes straight from the saucepan to the tray. Read the heated-fat instructions carefully and follow the complete recipe. The link is a practical reference for the process, not a reason to add flour to every roast-potato recipe you already use.
BBC Good Food · Good Food · Classic roast-potato method
Choose one flavour combination
Jamie Oliver’s perfect roast potatoes offers different fat-and-herb combinations and a later gentle squashing step to increase contact with the tray. Choose one combination rather than combining all the listed alternatives. Check when the garlic, herbs and other flavourings join the potatoes so the preparation fits your oven schedule. This comparison highlights two coherent methods; follow one through before adjusting it on a later attempt to suit your own preferences.
jamieoliver.com · Jamie Oliver · Roast-potato flavour options