What potatoes roast best?

The best types of potato to roast are those that are floury (rather than those with a waxier texture). The floury surface is what will help the potato go super crispy on the outside when roasted.. If you're in the UK the varieties to look for are Maris Piper, King Edward or Desiree. If you're in the US then go for Yukon Gold and in Australia look for Desiree, Dutch Cream or Coliban.

How long should you roast them?

This varies based on so many factors including the variety, the size you've cut them too and how starchy the potatoes are. As a rule of thumb allow 45 minutes but check them regularly and be prepared to leave them a little longer if they are still looking a little pale.

You can freeze roast potatoes and you have two options to choose from: Firstly, you can pre-plan and freeze partly cooked rost potatoes which will give the best results. Once you've parboiled, steamed and shaken the potatoes transfer them to a baking tray or plate lined with parchment/baking paper, dust them with a little flour and leave to cool. Once cold transfer them to the freezer for a few hours until solid, then pop them into freezer bags, squeeze out the air and then place back in the freezer. When you come to cook them, lay them out on a plate or tray to defrost and then season and cook as per the instructions below. If you've made too many potatoes and you have a bunch leftover you won't eat within a few days then let them cool and then pop them into a freezer bag. Squeeze out the air and freeze for up to 4 months. Reheat them in the oven at 200C/400F until steaming hot all the way through. They may be a bit soggier in texture, but reheating in the oven will help to crispen them up a bit.

Garlic Lemon & Thyme Roast Potatoes Recipe

Name: Garlic Lemon & Thyme Roast Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Cuisine: British
Ingredients: 400g / 14oz floury potatoes (maris piper, desiree, king edward, yukon gold or dutch cream are all good options depending on where in the world you are); 1 tbsp fat or lard (you can also use olive oil if you prefer, although fat will give a crispier result); 1/2 lemon – zested and then cut into a few thick slices; 1/4 bulb of garlic – broken into individual cloves (no need to peel); few sprigs of thyme, leaves stripped from stems

Description

The BEST roast potatoes – super crisp on the outside with steaming soft insides. Flavoured with garlic, lemon and tyme for extra taste. Perfect for a weekend roast or festive dinner table!

The default recipe serves two.

Ingredients

Scale

400g / 14oz floury potatoes (maris piper, desiree, king edward, yukon gold or dutch cream are all good options depending on where in the world you are)
1 tbsp fat or lard (you can also use olive oil if you prefer, although fat will give a crispier result)
1/2 lemon – zested and then cut into a few thick slices
1/4 bulb of garlic – broken into individual cloves (no need to peel)
few sprigs of thyme, leaves stripped from stems

Instructions

Pre heat the oven to 200C/400F. Peel the potatoes and cut into uniform large chunks
Place the potatoes in a large pan of heavily salted cold water and bring to the boil. Once boiling time for 10 minutes.
While the potatoes are par-boiling place the fat on a baking tray and get it straight in the oven so it’s nice and hot.
Tip the potatoes into a colander or large sieve and leave to steam for 2-3 minutes. Return to the pan, place a lid on and shake it vigorously for 10-20 seconds. You want the outsides of the potatoes to be roughed up but you don’t want them to start to fall apart.
Remove the hot baking tray from the oven and carefully transfer the potatoes onto it. Give the tray a shake to coat the potatoes in the fat (or turn them using some kitchen tongs). Add the lemon zest, lemon slices, garlic and thyme and season well. Place the tray back into the oven.
Roast the potatoes for around 45 minutes, turning them halfway through.

Notes

Work quickly when you take the baking tray out of the oven as you want it to be super hot when you place the potatoes onto it as this will help them crisp up. You can also put the tray over a medium heat while to add the potatoes and seasoning to keep the fat super hot.

If you know in advance that you want to freeze some of the potatoes then carry out the recipe up until the end of step 4 and then allow the potatoes to cool. Spread on a baking tray covered with parchment/baking paper and place in the freezer until solid. Transfer to freezer bags and return to the freezer. When you come to cook them then defrost and continue the recipe from step 5.

To freeze fully cooked roast potatoes, cool and then portion into freezer bags. Reheat in the oven to help crispen them up again as they may defrost a little softer.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Side
Method: Roast
Cuisine: British

Nutrition

Serving Size: 1
Calories: 250
Fat: 10g
Carbohydrates: 37g
Protein: 4.5g

Keywords: potatoes, roasts, side, lemon, garlic, thyme, british, christmas