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Crispy roast potatoes

Name: Crispy roast potatoes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: Serves 6-8
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

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

1 hr 35 min total 10 min prep 1 hr 25 min cook Serves 6-8 233 cal

Ingredients

6 serv.

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

Instructions

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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.
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.
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.