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Crispy Roast Potatoes with Thyme and Maldon Salt Recipe

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4.3 from 77 reviews

This classic roast potatoes recipe delivers perfectly crispy, golden-on-the-outside and fluffy-on-the-inside potatoes. Using lard or duck fat enhances the flavor and crispiness, while fresh thyme adds a fragrant herbal note. Ideal for a comforting side dish that pairs wonderfully with roasted meats or vegetarian mains.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Potatoes

  • 1 kg (2.25 lbs) floury potatoes (such as Maris Piper or red-skinned Rooster potatoes)

Fat and Seasoning

  • 120 g (1/2 cup) lard or duck fat (vegetable oil for vegetarian option)
  • 1 tsp Maldon salt
  • 1 tbsp fresh thyme leaves

Instructions

  1. Preheat the oven: Preheat your oven to 220C/425F (fan setting) to ensure the roasting fat gets very hot.
  2. Prepare the potatoes: Peel the potatoes and cut them into chunky pieces about 2 inches (5 cm) across, slightly larger than a ping pong ball.
  3. Parboil the potatoes: Place the potato pieces into a pan, cover with cold water, and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 8-9 minutes until the edges are tender but the potatoes remain firm inside.
  4. Heat the fat: While the potatoes parboil, put the lard or duck fat into a large roasting tin and place it in the oven for 10 minutes until the fat is shimmering hot.
  5. Drain and rough up the potatoes: Drain the potatoes in a colander and shake them well to roughen their edges. This creates a fluffy surface which will absorb the fat and crisp up beautifully during roasting.
  6. Roast the potatoes: Using tongs, carefully place the potatoes into the hot fat in the roasting tin and turn them to coat thoroughly. Place the tin in the oven and roast for 30-35 minutes, turning the potatoes once or twice in the last 15 minutes to ensure even browning.
  7. Finish and serve: Once golden brown and crispy, remove the potatoes from the oven. Serve hot, sprinkled with Maldon salt and fresh thyme leaves for a fragrant, flavorful finish.

Notes

  • Use floury potatoes like Maris Piper or Rooster for the best fluffy interior and crispy exterior.
  • Roughing up the potatoes after parboiling is key to achieving a crispy crust.
  • If you prefer a vegetarian option, substitute lard or duck fat with vegetable oil, although the flavor and crispiness will vary slightly.
  • Turning the potatoes during roasting ensures even cooking and browning all around.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: British
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/crispy-roast-potatoes-with-thyme-and-maldon-salt-recipe/