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.
- 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
- 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.
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
- Serving Size: 1
- Calories: 250
- Fat: 10g
- Carbohydrates: 37g
- Protein: 4.5g
Keywords: potatoes, roasts, side, lemon, garlic, thyme, british, christmas