Best-ever roasties

0
549
Best-ever roasties

Serves 6


1.5kg floury potatoes, such as Roosters, peeled and chopped into 4-5cm chunks

150g lard, goose fat or duck fat, or vegetable oil

Sea salt
1 tbsp fresh thyme leaves


  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Place the potatoes in a pan and cover with cold water. Place over a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes until softened at the edges.
  3. Meanwhile, place the lard or other fat in a large roasting tin and place in the oven to for 10 minutes until shimmering hot.
  4. Drain the potatoes well, then return to the pan and steam dry for 2-3 minutes, shaking the pan to rough up the edges. The fluffier the edges get, the crispier your roasties will be.
  5. Use tongs to add the potatoes into the tin with the hot fat. Turn them over once to coat in the fat, then season with salt.
  6. Roast for 30-35 minutes until golden brown and crispy, turning once or twice. Serve hot with a sprinkling of flaky salt and some fresh thyme leaves.

Per Serving

398kcals, 25.3g fat (9.9g saturated), 39.3g carbs (2.9g sugars), 4.2g protein, 6g fibre, 0.093g sodium