We changed up Jamie Oliver's roast potatoes, and these small updates add up to be quite the game-changer. Add the potatoes to a large pot with salted water. Bring potatoes to a boil and cook for about 15 minutes, allowing the insides to cook fully (which will keep them fluffy as we roast).
Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender. Drain in a colander and leave to steam dry for a couple of minutes, then tip back into the pan and mash well. What is the best way to cook potatoes for mashed potatoes?
100ml milk. Peel the potatoes, chopping any larger ones so they’re all a similar size. Cook in a large pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender. Drain in a colander and leave to steam dry for a couple of minutes, then tip back into the pan and mash well.
Directions Preheat oven to 425 degrees F. Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes. Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly.