Thyme-roasted potatoes
Directions
- 1Place the potatoes in a large pot of salted water and bring to a boil. Parboil, then drain, place back in the pan and allow to steam dry.
- 2Preheat the oven to 250°C. Place the vegetable oil in a large roasting tray and heat in the oven until sizzling.
- 3Carefully toss the parboiled potatoes with the hot fat, olive oil, thyme, salt and pepper until slightly roughed up.
- 4Turn the heat down to 180°C, then roast, turning halfway, until crispy and golden.
- 5Garnish with more fresh thyme before serving.
Ingredients
- 1.2 kg Nanna Tate potato, peeled and cut into chunks
- 300 ml vegetable oil
- 2 tbsp olive oil
- 2 tbsp fresh thyme
- salt (optional)
- pepper (optional)
Equipment
large potlarge roasting tray
Tips
- Don’t skimp on tossing the parboiled potatoes in the fat: roughing up the outside gives them an extra moreish, crunchy shell.
