Jamie says: "These are a complete delicacy. You'll have to put in about 30 per cent extra effort to make roast potatoes this way but you’ll never, ever go back. Theylll change your life. Really. Theylre totally rock 'nl roll. Do yourself a favour and get a small mandolin or truffle slicer. I use one all the time: it's a handy thing to have, dead easy to use and makes your dishes look better."
1. Preheat your oven to 220°C/gas 7. Bring a large pan of salted water to the boil. Chop the potatoes into squash-ball sizes and parboil them for 12–14 minutes until they’re almost cooked and soft around the edges.
2. Drain the potatoes and let them steam dry for a minute, shaking them in the saucepan to scruff them up around the edges, so that they go really crispy when they’re roasted. Pop the potatoes into a roasting tray in a single layer with a good pinch of salt and some pepper, a generous glug of olive oil and the knob of butter. Roast them for 30 minutes, or until they’re golden brown.
3. Meanwhile, put the salsa verde ingredients, except for the oil, into a food processor and pulse to a chunky paste. Loosen with a glug of oil and season carefully to taste. You can pulse the salsa verde a bit more so it’s really fine and will cling to the roast potatoes, or you can keep it rustic.
4. Once your potatoes are golden, get a fish slice, or anything flat, and push down on them so their undersides are flat and better able to crisp up, and the sides burst open and are fluffy. Toss the rosemary in olive oil to coat, sprinkle over the potatoes and return to the oven for 10–15 minutes more.
5. Remove them one final time and either finely slice the garlic or slice it on a mandolin, then sprinkle the slices over the potatoes to give you a top layer of perfectly thin and beautiful garlic slices. It will look insane and taste amazing. Drizzle over some more olive oil, then pop the potatoes back in the oven for 2 minutes until the garlic is golden and crisp. Season, then either present the potatoes in the tray or move them to a dish, and serve immediately with the salsa verde.
Recipe taken from Jamie Magazine - an exciting bimonthly magazine from Jamie Oliver. Subscribe online through the Jamie Magazine website.
© Jamie Oliver 2009.
Photography Copyright © 2009 Lisa Linder.
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