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
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
Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and some fresh
Inside Cooking Ep 112: Crispy Roast Potatoes
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