Vegetables

Crispy Thyme Roast Potatoes

Parboiled, shaken rough and roasted hot until the edges shatter. Thyme and flaky salt at the end, nothing else needed.

Parboiled, shaken rough and roasted hot until the edges shatter. Thyme and flaky salt at the end, nothing else needed.

Parboiled, shaken rough and roasted hot until the edges shatter. Thyme and flaky salt at the end, nothing else needed.

Time

55 min

55 min

Serves

4

4

Golden roast potatoes with fresh thyme in a paper-lined bowl on marble

Ingredients

  • 1 kg floury potatoes, peeled

  • 4 tbsp olive oil or beef dripping

  • 4 garlic cloves, unpeeled

  • A small bunch of thyme

  • Flaky salt

Method

  1. 01Heat the oven to 220°C (200°C fan) with the oil in a large roasting tin.
  2. 02Cut the potatoes into large chunks and boil in salted water for 8 minutes.
  3. 03Drain, leave to steam for 2 minutes, then shake in the pan to rough up the edges.
  4. 04Tip them carefully into the hot oil, turn to coat and add the garlic.
  5. 05Roast for 40 minutes, turning once, until deep golden and crisp.
  6. 06Scatter over the thyme and flaky salt and serve straight away.

Nora’s note

Shake the drained potatoes in the pan until they look ruined. The fluffy, battered edges are what go crisp.

Shake the drained potatoes in the pan until they look ruined. The fluffy, battered edges are what go crisp.

Weeknight Table cookbook cover

From the book

ONE OF 80 IN THE BOOK

ONE OF 80 IN THE BOOK

ONE OF 80 IN THE BOOK

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