Make soggy potatoes a thing of the past with this clever recipe. You’ll end up with roasties that have a fluffy middle and golden, crisp exterior
Ingredients
4 tbsp rapeseed oil
1½ kg Maris Piper potatoes , cut into quarters, peelings reserved
50g butter
½ bunch of lemon thyme
6 garlic cloves , lightly bashed
1 tbsp sea salt
Method
STEP 1
Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
STEP 2
Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour ) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
STEP 3
Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
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