Inside Cooking

Inside Cooking Ep 112: Crispy Roast Potatoes

This recipe is the perfect example of what roast potatoes should be! They are super crispy, and simply seasoned with fresh thyme and salt and pepper.

Ingredients (for 4 servings)

  • 2 1/4 lbs (1kg) floury potatoes
  • 1/2 cup (120g) lard or duck fat (use vegetable oil instead for a vegetarian version)
  • 1 tablespoon Maldon salt
  • 1 tablespoon fresh thyme leaves


Preparation time: 10 mins; cooking time: 50 mins)

Preheat the oven to 220C/425F.

Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball (approx. 2
inches/5cm across).

Place in a pan and cover with cold water. Place on the hob on a high heat and bring to the boil, then
turn down the heat and simmer for 8-9 minutes – until softened at the edges.

Meanwhile, place the lard or (goose fat if using) in a large roasting tin and place in the oven to for 10
minutes until shimmering hot.

Drain the potatoes in a colander, and give them a good shake to really roughen up the edges. Don’t
worry if a few break apart and they look overly fluffy. The more fluffy they are, the better they’ll
absorb the fat and the crispier they’ll be.

Carefully place the potatoes – using tongues – in the baking tin with the hot fat. Turn them over once
to coat in the fat and then place in the oven.
Cook for 30-35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown
and crispy.
Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh
thyme leaves.


Inside Cooking Ep 112: Crispy Roast Potatoes