Ingredients
– 1 kg (2.25 lbs) floury potatoes such as Maris Piper, Rooster, Russet/Idaho, or Yukon Gold
– 120 g (1/2 cup) lard or duck fat (vegetable oil can be used as a vegetarian alternative)
– 1 tsp salt
– 1 tbsp fresh thyme leaves
Instructions
1-Preheat the oven to 220°C (425°F) with a fan setting.
2-Peel and cut the potatoes into chunky pieces about 5 cm (2 inches) across.
3-Place the potatoes in cold water, bring to a boil on high heat, then simmer for 8 9 minutes until the edges are softened.
4-Heat the lard or duck fat in a roasting tin in the oven for 10 minutes until it is shimmering hot.
5-Drain the potatoes in a colander and shake them vigorously to roughen and fluff up the edges.
6-Using tongs, carefully place the potatoes into the hot fat, turning to coat them well.
7-Roast the potatoes in the oven for 30 35 minutes, turning once or twice in the last 15 minutes, until they are golden brown and crispy.
8-Remove from the oven and sprinkle with salt and fresh thyme leaves before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Use floury potatoes for a crispy outside and fluffy inside – varieties like Maris Piper, Russet, or Yukon Gold work best
🌡️ Shaking the potatoes after boiling creates rough, fluffy edges that become extra crispy when roasted
🍽️ Avoid overcrowding the roasting pan to ensure the fat stays hot and the potatoes crisp up properly
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
- Diet: Vegetarian (when using vegetable oil)
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 1
- Sodium: 606
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0.3
- Carbohydrates: 31
- Fiber: 6
- Protein: 6
- Cholesterol: 15