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October is officially here and the days are getting a little colder and cosier.<\/p>\n
Britons had a wonderful summer of BBQs but roast dinner season has now begun.<\/p>\n
Beloved chef Jamie Oliver shared how to make the “best roast potatoes” – and they are simple to cook too.<\/p>\n
There are just five ingredients in his recipe so you won’t be traipsing round the supermarket for hours trying to find them.<\/p>\n
Serve these up with seasonal veggies and roast meat of your choice, creamy salmon, steak or pork chops.<\/p>\n
READ MORE: <\/strong> Princess Kate and Prince William’s favourite meal – delicious and easy recipe<\/strong><\/p>\n Jamie said: “Simple as roast potatoes are, there\u2019s a handful of tiny, but important, details \u2013 picked up throughout my cooking career \u2013 that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.”<\/p>\n His recipe serves 10 people as a side but quantities can be amended depending on party size.<\/p>\n The potatoes take around two hours to cook but the recipe is “super easy” to make, so it might be one to involve the kids or grandkids in this weekend.<\/p>\n Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Ingredients<\/strong><\/p>\n Get ahead<\/strong><\/p>\n 1. Peel the potatoes whole – they should ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minute. This will make the insides deliciously fluffy.![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/roast-potatoes-4987576.jpg?r=1696151729424\")
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Ripen an avocado in just two minutes using easy microwave method[HACK] <\/strong><\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/roast-dinner-4987578.jpg?r=1696151729472\")
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Method<\/strong><\/h3>\n
2. Drain in a colander and leave to steam dry for two minutes \u2013 this will help the fat to stick to the potatoes. Lightly shake the colander to chuff up the edges of the potatoes. Jamie explained this gives you maximum surface area for a crispy exterior.
3. Put the goose fat or butter and one tablespoon of oil in your biggest roasting tray. Add the potatoes, a good pinch of sea salt and black pepper, then toss to coat. Spread everything out in a fairly snug, even layer, but ensure you leave small gaps between them.
4. Cover and put in the fridge overnight.<\/p>\n