Nutrition Health Coaching & Mindfulness

Perfect Roast Potatoes

Prep Time

10 min

Prep Notes

Who doesn´t like potatoes?! This is my tribute to Jamie Oliver´s perfect roast potatoes! I can´t believe is taken me so long to discover the best way to

roast them, so simple! All I had to do was boil them, and half way through baking smash them so they became the crispiest spuds I´ve ever had.

You can use different fats and add any seasoning and flavors. This time I´ve gone with olive oil and aromatic oil, garlic, rosemary and vinegar. 

Thanks Jamie for introducing them to meeee!! 

Cooking Time

90 min




  • 1 kg potatoes , peeled
  • himalayan salt
  • olive oil
  • aromatic oil ( rosemary, garlic & dried chili )
  • 1 bulb garlic , broken into cloves
  • 2 rosemary springs
  • red wine vinegar


  1. Preheat oven to 180ºC. Peel and wash the potatoes. Put them in a pot, cover with cold water and add salt. Bring to the boil and cook for about 6 minutes. Drain in a colander and leave for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes so they become super crisp later on. 
  2. Put the potatoes in a tray, add both oils and salt, mix well and cook for 45 minutes.
  3. Squash the potatoes a bit with a masher or a fork for crispiness! Add more oil, garlic cloves, rosemary and splash of vinegar. Mix well and cook for another 45 minutes until brown and crispy! Enjoy the deliciousness!!!