As part of my quest to make the most delicious side dishes for Christmas Dinner this year, I have landed on these great Garlic, Lemon & Thyme Roast Potatoes. I’m sure they will be a winner next to these sweet Roasted Sprouts with Cranberries & Walnuts.
I’m a huge fan of the humble roast potato, but over the years I’ve learnt that there are a few things you can do that really make a difference to how they come out. This recipe will give you the most amazing potatoes – crispy on the outside and beautifully soft and steaming on the inside.
I’ve included a recipe for two people. You can easily reheat these beauties if you are cooking for yourself. They go well with so many things like this Creamy Spinach & Tomato Chicken. Alternatively a good bubble & squeak is always a welcome treat!
In the meantime, here are my top tips when roasting potatoes!
Potato Roasting Tips
To make the best roasts – crispy on the outside and hot fluffy insides – you’ll never look back!
Pay attention when you prep the potatoes – you want to them to be cut into uniform sizes otherwise you’ll end up with some over and some undercooked.
When you parboil the potatoes place them in COLD water and then bring to the boil. This will help them heat evenly.
- Drain and shake
When you’ve drained the parboiled potatoes, add them back to the pan, pop on the lid and give them a good shake. You don’t want them to fall apart but you do want them to be fluffed and rough on the edges. This will help the outsides get crisp.
- Heat the fat
Make sure you heat whatever fat you are going to be roasting them in before adding them to the oven. And I mean heat – they need to sizzle and spit when you drop them in!
Joseph Joseph Citrus Zester
Joseph Joseph Rotary Peeler
Garlic Lemon & Thyme Roast PotatoesCourse: SidesDifficulty: Easy
The BEST roast potatoes – super crisp on the outside with steaming soft insides. Flavoured with garlic, lemon and thyme for extra taste. Perfect for a weekend roast or Christmas dinner!
400g floury potatoes – such as maris piper
1/4 bulb garlic (you can just take the full bulb and cut into quarters – no need to peel)
zest of 1/2 lemon, plus a few slices of lemon
1/2 lemon, cut into thin slices
few sprigs of fresh thyme
2 tbsp lard or fat (such as duck fat)
- Preheat the oven to 200°C. Place a baking tray in the middle of the oven to heat. Peel and slice the potatoes into uniform sizes – around 1.5 inch
- Put the potatoes into COLD water and then bring to the boil – which will help them heat evenly. When they reach boiling point cook for 10 minutes – until they can be easily pierced with a knife. They don’t need to be 100% cooked through.
- Remove the baking tray from the oven and add a couple of tablespoons of fat (such as lard) to the tray. Return to the oven to heat.
- Drain the potatoes in a colander and then let them steam for a couple of minutes. Add back to the pan, cover with a lid and then shake backwards and forward and up and down for about 5-10 seconds. You want them to be soft and fluffed on the outsides but not broken up.
- Remove the heated baking tray from the oven – the fat should be smoking hot. Very carefully tip the potatoes onto the tray. Add the garlic, lemon zest, lemon slices and thyme and shake so that the potatoes are covered in the fat and the toppings are distributed. Place in the oven
- Roast the potatoes for around 30-40 minutes. Check on them periodically to make sure they brown but don’t burn. Every 15 minutes give the tray a shake to turn the potatoes – or use some kitchen tongs to rotate them.
- Serve and enjoy the best roast potatoes ever!