Jamie Oliver's New Potatoes Recipe: Herb-Butter Roast With Crispy Edges

Jamie Oliver's new potatoes recipe delivers that perfect balance of crispy edges and tender centers that make every bite irresistible. The secret lies in a simple herb-butter roast that transforms humble baby potatoes into a restaurant-worthy side dish.

I've tested this method countless times, and it never fails to impress—whether you're serving it alongside roasted chicken or as a standalone vegetarian dish.

What sets this recipe apart is Jamie's signature approach: minimal ingredients, maximum flavor. You'll use just a handful of fresh herbs, garlic, and high-quality butter to create a compound that clings to each potato like a flavorful blanket.

The key technique involves parboiling first, then roasting at high heat until those edges turn golden and crispy while the insides remain fluffy and tender.

By the time your potatoes emerge from the oven, they'll be golden brown with crispy, caramelized edges that shatter at the slightest touch. The herb butter infuses each bite with aromatic notes of garlic, parsley, and thyme, while the tender centers melt in your mouth.

This is the kind of side dish that elevates any meal from ordinary to extraordinary with just a few simple steps.

The beauty of this recipe is its versatility—it works just as well as a side for Sunday roasts as it does for weeknight dinners. Once you master Jamie's method, you'll never buy pre-packaged potato dishes again. Let's get started on creating your perfect batch of herb-roasted new potatoes.

Ingredients for jamie oliver new potatoes

Fresh potatoes plus herbs that make every bite taste like a restaurant side.

The potatoes are everything here. Baby potatoes (the tiny ones) are ideal—they cook faster and stay tender. If yours are bigger, halve them first. Trader Joe's and Whole Foods usually have the best selection, but any grocery store's fresh produce section works. Look for ones that feel firm but give slightly when squeezed—no soft spots. The herb butter is where the magic happens, so don't skimp on the unsalted butter. Cold cubes melt just right when roasted, coating each potato perfectly.

No fresh thyme? Dried works at one-third the amount, but fresh has that bright, earthy flavor you can't replicate. Same goes for parsley—dried is fine, but fresh is worth the extra minute to chop. Running low on olive oil? Avocado oil works just as well for tossing. The lemon zest adds a bright pop, but if you're out, a splash of lemon juice in the herb butter does the trick. Pro tip: Toast the garlic in a dry pan for 30 seconds before mincing—it deepens the flavor without burning.

These keep surprisingly well. Store leftovers in the fridge for up to 4 days, but honestly, they're best eaten fresh. If you're prepping ahead, parboil the potatoes first, then store them in cold water in the fridge. Reheat in a skillet with a little butter for crispy edges again. The herb butter mixture? It keeps in the fridge for 1 week—perfect for batch cooking. Just toss the potatoes with a little extra olive oil before reheating.

Instructions for Jamie Oliver's new potatoes recipe: herb-butter roast with crispy edges

Here's how to make these golden, crispy-edged potatoes that'll fool even the most skeptical dinner guests.

First, give your 1.5 lb baby potatoes a good rinse under cold water to remove any dirt from their tiny nooks. If they're larger than a golf ball, halve them lengthwise so they cook evenly. I like to cut them into even-sized pieces so they all finish cooking at the same time.

Place the potatoes in a medium pot and cover them with cold water by about an inch. Add 1 teaspoon sea salt and bring to a boil over medium-high heat. Once boiling, reduce to medium heat and let them cook for 8-10 minutes until they're fork-tender but still hold their shape. Drain them well in a colander and let them steam-dry for 1 minute—this step is crucial for getting that perfect crispy texture later.

While the potatoes cook, let's get that herb butter ready. In a medium bowl, combine the 0.5 cup cold unsalted butter (cut into cubes), 0.25 cup finely chopped fresh parsley, 1 tablespoon finely chopped fresh thyme leaves, 4 minced garlic cloves, 0.5 teaspoon ground black pepper, and 1 teaspoon lemon zest. Use your hands or a fork to mix everything together until it forms a chunky, herby paste.

I like to get my fingers in there to really work the herbs into the butter—this ensures every bite gets that full flavor. The lemon zest adds a bright pop that cuts through the richness of the butter beautifully. If you're worried about the butter melting, don't be—it'll stay cold enough to work with for the next step.

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Give the parchment a quick spray with 1 tablespoon extra-virgin olive oil to prevent sticking—this is where those crispy edges start forming. Spread the parboiled potatoes in a single layer on the prepared sheet, leaving about ½ inch between each piece.

Now for the fun part—toss the potatoes with the herb butter mixture. I like to use my hands for this because it helps distribute the butter evenly and gets those flavorful bits stuck to every potato. Spread them out again in a single layer, making sure they're all touching the baking sheet for maximum crispiness. Roast for 25-30 minutes, flipping them halfway through, until they're golden brown and crispy on all sides.

About 5 minutes before they're done, give the potatoes another quick toss with a fresh spoonful of the herb butter mixture. This final coating ensures every bite has that rich, herby flavor. You'll know they're ready when they're deep golden brown with crispy edges that give way to tender centers when you pierce them with a fork.

Remove from the oven and let them rest for 2-3 minutes before serving. The potatoes will be piping hot and ready to impress your dinner guests. Serve immediately while they're still crispy—these potatoes don't wait! The combination of crispy edges, tender centers, and that herby butter is what makes this recipe special.

Pro cooking tips for this dish

Parboil for Perfect Texture

The parboiling step is where the magic begins—it ensures your potatoes cook evenly and develop that signature crispy edge. Start with cold water and bring to a boil over medium-high heat to prevent uneven cooking.

Once boiling, reduce to medium heat and cook for exactly 8-10 minutes—any longer and they'll turn mushy. After draining, let them steam-dry for 1 minute in the colander.

This drying step is non-negotiable; it creates a barrier that prevents the potatoes from absorbing too much oil during roasting, which is key for that restaurant-quality crispiness. 🌡️

Herb Butter Technique

Cold butter is your secret weapon here—it melts just enough during roasting to coat each potato perfectly without turning greasy. Cut the 0.5 cup unsalted butter into ½-inch cubes so they melt evenly. When mixing with herbs, use your hands to work the butter into a chunky paste.

This ensures every bite gets that herby flavor, not just the surface. Pro tip: Toast the garlic cloves in a dry pan for 30 seconds before mincing—it deepens their flavor without burning. The lemon zest should be added last to brighten the mixture. ✨

Oven Temperature Control

Set your oven to 425°F—this high heat is essential for achieving those crispy edges. If your oven runs hot, reduce to 400°F to prevent burning. Line your baking sheet with parchment paper and spray it lightly with olive oil before arranging the potatoes.

This prevents sticking and promotes even browning. Spread the potatoes in a single layer with ½-inch gaps between them—crowding leads to steamed, not crispy, results. Flip them halfway through roasting for even color. 🔥

Timing is Everything

The total roasting time should be 25-30 minutes, but watch closely after 20 minutes—potatoes vary in size. They're done when they're deep golden brown with crispy edges that shatter slightly when pressed. If they're not brown enough, return them to the oven for another 5 minutes.