With a glass-like consistency on the outside, super fluffy on the inside, these Lemon Thyme & Garlic roasties are essential for your roast dinner, or just on their own with gravy. It's a bit of a labour of love but these are the best roast potatoes you have ever tried! Check out my Marmite Roasties as well!
#YouTube video & full recipe below!
Ingredients:
Bag of Maris Piper, Desiree or King Edward Potatoes
4 x Garlic Cloves
Olive Oil
Beef Dripping
Rock Salt
2 x Lemons
Bunch of Fresh Thyme
Method:
Peel the potatoes roughly, you don't want them totally smooth, leave a bit of skin on as it adds to the texture. Wash well, you want to remove the starch! Place the potatoes into a large pan of salted boiling water. Add to this water the zest of half a lemon and a few sprigs of fresh thyme. The potatoes will take on this flavour whilst cooking.
Cook these until just before they start to fall apart, you need to be careful here as you don't want to take them too far, but at the same time, you want them to be soft to create the cracks needed for perfection. Set these aside to steam dry in a colander, chuffing a few times to create more cracks.
Whilst these are steaming dry, take a deep roasting tray and put several large glugs of olive oil and a large knob of beef dripping, you want the oil/beef dripping to be 1/3rd up the side of the tray, this looks like a lot of fat but the potatoes absorb a lot! Place the roasting tray with the olive oil and beef dripping into the oven at 200 degrees celsius to preheat for around 10 mins, until the oil is smoking. When the oil is ready, add the potatoes with a generous seasoning of rock salt. Raise the temperature to 220 degrees celsius and cook the potatoes for around an hour, turning regularly. Reduce the temperature back to 200 after around 10 mins, and keep this temperature for the rest of the cooking. You want to cook them until they are ready, and then a little bit more!
10 minutes before the potatoes are ready crush 4 cloves of garlic with the back of a knife, grab a few sprigs of thyme, and chuck these in with the garlic. When the potatoes are ready, drain them, and finish with fresh rock salt, grated lemon zest, and fresh thyme.
