Jamie Oliver's New Potatoes Recipe: Herb-Infused Roast With Tangy Vinegar Glaze

Jamie Oliver’s new potatoes recipe transforms simple spuds into a herb-infused, golden-crisp masterpiece with just a few professional techniques. The secret lies in herding potatoes—keeping them whole and intact—while roasting them until tender with crisp edges.

This isn’t just a side dish; it’s a flavor-packed centerpiece that elevates any meal with its aromatic herb blend and tangy vinegar glaze.

What sets this recipe apart is Jamie’s signature approach: boiling the potatoes first to ensure even cooking, then roasting them with garlic, rosemary, and butter until caramelized. The vinegar glaze adds a bright, acidic finish that cuts through the richness, balancing every bite.

It’s a foolproof method that delivers restaurant-quality results without requiring advanced skills—just patience and attention to detail.

The final result is a dish that’s perfectly tender inside with crisp, golden skin, infused with fragrant herbs and a glossy glaze that makes them irresistible. These potatoes work as a standalone side or pair beautifully with grilled meats, fish, or even a hearty salad.

The technique is simple, but the flavor is anything but basic—this is how you turn a humble potato into something extraordinary.

Whether you’re hosting dinner or simply craving a flavorful side, this recipe delivers professional-quality results in under an hour. The key is in the timing and technique—herding those potatoes ensures they stay intact while roasting, and the glaze ties everything together with a perfect balance of tang and richness.

Let’s get cooking!

Ingredients for jamie oliver new potatoes

Herb-infused potatoes with crisp edges and aromatic glaze—simple ingredients, professional results.

The potatoes are the foundation, so select firm, evenly sized new potatoes—no soft spots or blemishes. Whole Foods or local farmers' markets carry the best organic varieties for this dish. Baby potatoes (1-2 inches) work perfectly, but fingerlings also deliver excellent texture. Avoid waxy red potatoes—they lack the creamy interior texture this technique demands. For optimal results, soak them in cold water for 30 minutes before boiling to remove excess starch, which ensures crispier skin during roasting.

No fresh rosemary? Dried rosemary works at one-third the amount, but the flavor profile won't be identical. Substituting thyme for rosemary is possible, but reduce to half the quantity since thyme has a more delicate aroma. For the vinegar glaze, balsamic vinegar adds sweetness but alters the acid balance—adjust sugar accordingly. The butter must be unsalted; European-style brands like Plugrá melt more smoothly and provide richer flavor. If you're short on time, pre-chop all herbs and store in an airtight container for up to 3 days in the fridge.

Boiled potatoes stay fresh in the fridge for 3 days if stored in a sealed container with a paper towel to absorb moisture. Roasted potatoes with glaze hold for 2 days in the refrigerator, but reheat gently in a 350°F oven for 10-15 minutes to restore crispness. For make-ahead convenience, par-cook the potatoes up to 2 days ahead—just skip the roasting step until ready to serve. The glaze can be made separately and stored for 1 week, though fresh is always superior.

Step-by-step instructions for Jamie Oliver's new potatoes recipe

This method delivers perfectly roasted new potatoes with crispy edges and herb-infused richness.

Begin by thoroughly rinsing the 2 lb new potatoes under cold water to remove any dirt or debris. I prefer baby or fingerling varieties for their consistent size and shape, which ensures even cooking. Using a sharp chef's knife, cut each potato into even 1-inch pieces—this size guarantees they'll cook through without becoming mushy. Place the cut potatoes in a large mixing bowl.

In the same bowl, combine the potatoes with 0.25 cup extra-virgin olive oil and 1.5 tsp diamond crystal kosher salt. Toss vigorously with your hands until every potato is evenly coated in oil and salt. The oil helps create a crisp exterior while the salt enhances flavor and prevents sogginess. I like to press the potatoes gently between my palms to ensure the seasoning penetrates slightly—this makes a noticeable difference in the final texture.

Preheat your oven to 425°F. Spread the seasoned potatoes evenly on two rimmed baking sheets, leaving about 1 inch between each piece to allow for proper air circulation. This spacing prevents steaming, which leads to soggy potatoes. Place the baking sheets on the middle rack of your oven and roast for 25 minutes, then carefully flip each potato with a metal spatula or tongs.

Continue roasting for another 15-20 minutes until the potatoes are golden brown and tender when pierced with a fork. The edges should be crisp while the centers remain firm. I check doneness by inserting a fork—if it slides in easily with slight resistance, they're perfect. If they're not quite brown enough, return them to the oven for another 5 minutes. The high heat ensures they develop that beautiful caramelized crust we're after.

While the potatoes roast, prepare the herb and garlic mixture in a small skillet. Melt 0.25 cup unsalted butter over medium heat, then add the 6 cloves thinly sliced garlic and cook for 1 minute until fragrant but not browned. Add 0.25 cup finely chopped fresh rosemary and 0.125 cup chopped fresh thyme leaves, stirring constantly for 30 seconds until the herbs release their aromatic oils into the butter.

Remove the skillet from heat and let the herb mixture cool slightly. Once the potatoes are done roasting, transfer them to a large serving bowl. Pour the herb butter mixture over the hot potatoes and toss gently to coat evenly. The residual heat from the potatoes will help the butter melt and cling to each piece, infusing them with that signature herbaceous flavor. Let them sit for 2 minutes to absorb the aromatics completely.

In a small saucepan, combine 0.25 cup red wine vinegar, 1 tsp granulated sugar, and 0.5 tsp freshly cracked black peppercorns. Bring to a simmer over medium heat and reduce by half—this should take about 5 minutes. The sugar balances the acidity of the vinegar while the pepper adds a subtle warmth. Stir occasionally to prevent scorching, and taste occasionally to monitor the balance of flavors.

Once reduced, remove from heat and let cool for 1 minute. Pour this glaze evenly over the herb-infused potatoes, tossing gently to distribute it completely. The acidity cuts through the richness of the butter, creating a bright, balanced flavor profile. Garnish with 0.1 cup finely chopped fresh parsley just before serving to add a fresh, vibrant contrast to the dish.

Transfer the glazed potatoes to a serving platter and serve immediately while they're still warm. The contrast of crispy edges, tender centers, and the tangy glaze makes this dish truly special. I like to serve these as a side to grilled meats or as a light main course with a simple green salad. The potatoes should be piping hot, with the glaze clinging to each piece and the herbs visible throughout.

This recipe yields about 4 servings, with each portion showcasing the perfect balance of textures and flavors. The key is timing—don't let the potatoes sit too long after roasting, as they'll lose their crisp edges. The herb butter and vinegar glaze elevate these simple potatoes into something truly restaurant-worthy.

Best sauces and condiments for jamie oliver new potatoes

Herb Butter Magic

The star of these potatoes is the herb butter infusion—where rosemary, thyme, and garlic transform simple spuds into a fragrant masterpiece. I melt ½ cup unsalted butter with 6 thinly sliced garlic cloves until fragrant, then fold in ¼ cup chopped rosemary and ⅛ cup thyme.

The key is low-and-slow cooking—just 1 minute over medium heat to preserve the herbs' delicate oils. 🌿

For extra richness, I sometimes add 1 tbsp lemon zest to the butter mixture—it brightens the dish and pairs perfectly with the vinegar glaze.

If you're short on time, pre-chop all herbs and store them in an airtight container with a paper towel to keep them fresh for up to 3 days. The butter should be melted but not browned—this ensures the herbs infuse without burning.

Tangy Vinegar Glaze

The red wine vinegar glaze is what ties everything together—its acidity cuts through the butter's richness while adding a bright, sophisticated finish. I simmer ¼ cup vinegar with 1 tsp sugar and ½ tsp cracked black pepper until reduced by half (~5 minutes).

The sugar balances the acidity, while the pepper adds a subtle warmth that enhances the herbs. 🍷

For a sweeter glaze, increase the sugar to 1.5 tsp, or for extra tang, add 1 tsp Dijon mustard to the reduction. If you prefer a smoother finish, strain the glaze before drizzling—this removes the peppercorns but keeps all the flavor.

The glaze should coat the potatoes evenly but not make them soggy, so toss them gently after pouring.

Creamy Garlic Aioli

For a lighter, dip-friendly option, I make a garlic aioli by blending ¼ cup mayonnaise, 1 tbsp sour cream, 2 minced garlic cloves, 1 tsp lemon juice, and ½ tsp salt.

This cool, creamy contrast works beautifully alongside the warm, crispy potatoes. Serve it in a small bowl with toasted baguette slices for dipping—guests will love the smooth, garlicky richness. 🥖

For a spicier twist, add ½ tsp smoked paprika or a pinch of cayenne to the aioli. If you're avoiding dairy, substitute mayo with Greek yogurt—it adds a tangy brightness that still pairs well.

The aioli should be thick but pourable, so adjust the sour cream ratio if needed. Store any leftovers in an airtight container for up to 2 days in the fridge.

Smoky Paprika Oil

Swap the herb butter for a smoky paprika oil by heating ¼ cup olive oil with 1 tbsp sweet paprika and ½ tsp smoked paprika until fragrant (~1 minute).

This adds a deep, earthy warmth that complements the vinegar glaze beautifully. Toss the roasted potatoes in this oil after roasting for a bold, aromatic finish. 🌶️

For extra depth, add ½ tsp ground cumin or a pinch of chili flakes to the oil. If you love herbs and smoke, combine both techniques—use the paprika oil before roasting and the herb butter after for a layered flavor experience.

The oil should be hot but not smoking—this prevents bitterness and ensures the spices infuse properly.

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