cooklybookly
favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 kg Maris Piper potatoes.
  • Duck or goose fat, beef dripping or olive oil.
  • Handful of fresh rosemary & thyme.
  • 6 garlic cloves.
Garlic, Rosemary and Thyme Roast Potatoes Garlic, Rosemary and Thyme Roast Potatoes

Garlic, Rosemary and Thyme Roast Potatoes

A roast would be incomplete without a good old roast potato.

When it comes to the perfect roast potato we are talking about a golden crispy outer layer with beautiful fluffy middle, and this all starts with selecting the right potato for the job and in my opinion that has to be the Maris Piper.



  1. Start by peeling your potatoes and then cutting them into roughly the size of a golf ball. For a medium size potato you want to cut  it in half and a larger potato you want to cut it into 3. Now rinse them under cold water to get rid of the starch.
  2. Place the potatoes in a large pan filled with hot water and a good pinch of salt, some of the herbs and garlic. Bring to the boil and then turn the heat down so the potatoes are on a gentle simmer and continue cooking until they are tender around 10 minutes. You want to take them as far as you can without them breaking up and falling apart in the pan.
  3. Drain the potatoes, place them back in the pan and pop a lid on, give the pan a little shake to rough up the edges and leave to steam dry for a few minutes. By roughing up the edges this is going to give your potatoes that extra crunch that we all love.
  4. Now spread your potatoes over a roasting tray, leave to cool and then place in the fridge till you are ready to roast them. By placing them in the fridge this will get rid of any moisture left in the potatoes.
  5. When you are ready to cook your potatoes take them out of the fridge and place to one side while you pre heat the over to 200° (fan oven). In your roasting tray pour enough fat to cover the bottom of the tray in an even layer around 0.5cm, then pop in the oven for 10 minutes to get hot.
  6. When the oil is hot remove the tray from the oven and carefully place your potatoes in the tray and turn them in the oil so to coat all the potatoes. Make sure that none of the potatoes are touching each other, they need space so that the heat can get all around them, if need be use 2 separate roasting trays so to not over crowded them. Season generously with salt and pepper and pop back in the oven for 40 minuets to an hour or till golden all over. Be sure to check on them every so often to give them a turn in the oil.
  7. 10 - 15 minuets before the end of cooking throw a handful of herbs like Rosemary, sage, thyme whatever herbs you like along with some garlic cloves still in their skin.
  8. Once the potatoes are ready, take them out of the oven and place on some kitchen paper, season with salt, then get them to the table while they are nice and hot and crispy.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Garlic, Rosemary and Thyme Roast Potatoes

A roast would be incomplete without a good old roast potato.

When it comes to the perfect roast potato we are talking about a golden crispy outer layer with beautiful fluffy middle, and this all starts with selecting the right potato for the job and in my opinion that has to be the Maris Piper.


favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 1 kg Maris Piper potatoes.
  • Duck or goose fat, beef dripping or olive oil.
  • Handful of fresh rosemary & thyme.
  • 6 garlic cloves.
  1. Start by peeling your potatoes and then cutting them into roughly the size of a golf ball. For a medium size potato you want to cut  it in half and a larger potato you want to cut it into 3. Now rinse them under cold water to get rid of the starch.
  2. Place the potatoes in a large pan filled with hot water and a good pinch of salt, some of the herbs and garlic. Bring to the boil and then turn the heat down so the potatoes are on a gentle simmer and continue cooking until they are tender around 10 minutes. You want to take them as far as you can without them breaking up and falling apart in the pan.
  3. Drain the potatoes, place them back in the pan and pop a lid on, give the pan a little shake to rough up the edges and leave to steam dry for a few minutes. By roughing up the edges this is going to give your potatoes that extra crunch that we all love.
  4. Now spread your potatoes over a roasting tray, leave to cool and then place in the fridge till you are ready to roast them. By placing them in the fridge this will get rid of any moisture left in the potatoes.
  5. When you are ready to cook your potatoes take them out of the fridge and place to one side while you pre heat the over to 200° (fan oven). In your roasting tray pour enough fat to cover the bottom of the tray in an even layer around 0.5cm, then pop in the oven for 10 minutes to get hot.
  6. When the oil is hot remove the tray from the oven and carefully place your potatoes in the tray and turn them in the oil so to coat all the potatoes. Make sure that none of the potatoes are touching each other, they need space so that the heat can get all around them, if need be use 2 separate roasting trays so to not over crowded them. Season generously with salt and pepper and pop back in the oven for 40 minuets to an hour or till golden all over. Be sure to check on them every so often to give them a turn in the oil.
  7. 10 - 15 minuets before the end of cooking throw a handful of herbs like Rosemary, sage, thyme whatever herbs you like along with some garlic cloves still in their skin.
  8. Once the potatoes are ready, take them out of the oven and place on some kitchen paper, season with salt, then get them to the table while they are nice and hot and crispy.

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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