Thyme-roasted potatoes
- Side
- 4-6
- 1 hour 30 minutes
These herby roast potatoes are parboiled and then roasted in a searing hot oven with fragrant thyme until fluffy and crisp. Don’t skimp on tossing the parboiled potatoes in the fat either: roughing up the outside gives them an extra moreish, crunchy shell.
Ingredients
Metric
Imperial
- 1.2kg Maris Piper potatoes, Maris Piper or King Edward potatoes, peeled and cut into chunks
- 300ml of vegetable oil
- 2 tbsp of olive oil
- 2 tbsp of fresh thyme
- salt and pepper
Method
Start by parboiling the potatoes. Place the potatoes in a large pot of salted water and bring to a boil. Parboil for 8 minutes, then drain, place back in the pan and allow to steam dry
- 1.2kg Maris Piper potatoes, Maris Piper or King Edward potatoes, peeled and cut into chunks
Preheat the oven to 250°C. Place the vegetable oil in a large roasting tray and heat in the oven until sizzling, keeping a careful eye on it
- 300ml of vegetable oil
Carefully toss the parboiled potatoes with the hot fat, olive oil, thyme, salt and pepper until slightly roughed up
- 2 tbsp of olive oil
- 2 tbsp of fresh thyme
- salt and pepper
Turn the heat down to 180°C, then roast for 45 minutes to 1 hour, turning halfway, until crispy and golden
Garnish with more fresh thyme before serving
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