Name: Garlic Thyme Roasties recipe
Ingredients: Potatoes: 2 lbs (approximately 900g) of floury potatoes, such as Maris Piper, King Edward, or Russet. The type of potato is paramount for achieving that signature fluffy interior. Floury potatoes are higher in starch and lower in moisture, which allows them to become incredibly fluffy when cooked and crisp up beautifully on the outside. Waxy potatoes, like new potatoes or Charlotte, won’t give you the same results as they are lower in starch and tend to stay firm. If you are in a region where Maris Piper or King Edward are not available, look for potatoes labeled as “baking potatoes” or “roasting potatoes.” These generally have the right starch content.; Olive Oil or Duck Fat: 1/4 cup (60ml) of olive oil or duck fat. The fat you choose will significantly impact the flavour and crispiness. Olive oil is a healthy and readily available option that imparts a subtle fruity flavour. For an extra layer of richness and unparalleled crispiness, duck fat is the gold standard. Duck fat renders beautifully at high temperatures, creating an incredibly crispy crust and a luxurious flavour. If you don’t have duck fat, goose fat is another excellent alternative, or even beef dripping can be used for a more traditional flavour. If using olive oil, opt for a good quality extra virgin olive oil for the best flavour.; Garlic: 4-5 cloves of garlic, peeled and lightly crushed. Fresh garlic is essential for this recipe. Don’t be tempted to use garlic powder, as it won’t provide the same depth of flavour. Crushing the garlic cloves, rather than mincing them, allows the garlic flavour to infuse the oil and potatoes without burning during the roasting process. Lightly crushing releases the aromatic oils without making the pieces too small and prone to burning.; Fresh Thyme: 2-3 sprigs of fresh thyme. Fresh thyme brings a beautiful earthy and slightly lemony aroma that complements the garlic and potatoes perfectly. If you can’t find fresh thyme, you can substitute with dried thyme, but fresh is always preferred for its brighter flavour. If using dried thyme, use about 1 teaspoon, and be sure to rub it between your fingers to release its aroma before adding it to the potatoes.; Salt: 1-1.5 teaspoons of sea salt or kosher salt. Salt is crucial for flavour and also helps to draw out moisture from the potatoes, contributing to a crispier exterior. Sea salt or kosher salt are preferred over table salt as they have a cleaner flavour and are less likely to taste metallic.; Black Pepper: Freshly ground black pepper, to taste. Freshly ground black pepper adds a warm and slightly spicy note that enhances the overall flavour profile. Grind it just before adding it to the potatoes for the best aroma and flavour.

Ingredients

Potatoes: 2 lbs (approximately 900g) of floury potatoes, such as Maris Piper, King Edward, or Russet. The type of potato is paramount for achieving that signature fluffy interior. Floury potatoes are higher in starch and lower in moisture, which allows them to become incredibly fluffy when cooked and crisp up beautifully on the outside. Waxy potatoes, like new potatoes or Charlotte, won’t give you the same results as they are lower in starch and tend to stay firm. If you are in a region where Maris Piper or King Edward are not available, look for potatoes labeled as “baking potatoes” or “roasting potatoes.” These generally have the right starch content.

Olive Oil or Duck Fat: 1/4 cup (60ml) of olive oil or duck fat. The fat you choose will significantly impact the flavour and crispiness. Olive oil is a healthy and readily available option that imparts a subtle fruity flavour. For an extra layer of richness and unparalleled crispiness, duck fat is the gold standard. Duck fat renders beautifully at high temperatures, creating an incredibly crispy crust and a luxurious flavour. If you don’t have duck fat, goose fat is another excellent alternative, or even beef dripping can be used for a more traditional flavour. If using olive oil, opt for a good quality extra virgin olive oil for the best flavour.

Garlic: 4-5 cloves of garlic, peeled and lightly crushed. Fresh garlic is essential for this recipe. Don’t be tempted to use garlic powder, as it won’t provide the same depth of flavour. Crushing the garlic cloves, rather than mincing them, allows the garlic flavour to infuse the oil and potatoes without burning during the roasting process. Lightly crushing releases the aromatic oils without making the pieces too small and prone to burning.

Fresh Thyme: 2-3 sprigs of fresh thyme. Fresh thyme brings a beautiful earthy and slightly lemony aroma that complements the garlic and potatoes perfectly. If you can’t find fresh thyme, you can substitute with dried thyme, but fresh is always preferred for its brighter flavour. If using dried thyme, use about 1 teaspoon, and be sure to rub it between your fingers to release its aroma before adding it to the potatoes.

Salt: 1-1.5 teaspoons of sea salt or kosher salt. Salt is crucial for flavour and also helps to draw out moisture from the potatoes, contributing to a crispier exterior. Sea salt or kosher salt are preferred over table salt as they have a cleaner flavour and are less likely to taste metallic.

Black Pepper: Freshly ground black pepper, to taste. Freshly ground black pepper adds a warm and slightly spicy note that enhances the overall flavour profile. Grind it just before adding it to the potatoes for the best aroma and flavour.

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Instructions

Step 1: Prepare the Potatoes (The Foundation of Fluffiness)

Peel the Potatoes: Using a vegetable peeler, carefully peel all the potatoes. Ensure you remove all the skin, as any remaining skin can prevent even crisping.

Cut into Roasting Pieces: Cut the potatoes into evenly sized pieces, about 2-3 inches in size. The size and shape are important for even cooking. Aim for pieces that are roughly the same size so they cook at the same rate. You can cut them into halves, quarters, or even wedges, depending on the size of your potatoes and your preference. Try to avoid cutting them too small, as they may become too dry during roasting.

Rinse and Soak (Optional but Recommended): Place the cut potatoes in a large bowl and cover them with cold water. Rinsing and soaking the potatoes helps to remove excess starch, which is key to achieving a crispier exterior. Let them soak for at least 30 minutes, or even up to a few hours, if you have time. If you are short on time, a quick rinse under cold running water will still be beneficial. Drain the potatoes thoroughly after soaking.

Step 2: Parboiling (The Secret to Fluffy Interiors)

Boil in Salted Water: Place the drained potatoes in a large saucepan and cover them with cold water. Add a generous pinch of salt to the water (about 1 tablespoon). Salt the water liberally – it seasons the potatoes from the inside out and also helps them to cook more evenly.

Bring to a Boil and Simmer: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and simmer for 8-10 minutes. The parboiling step is crucial. You are not trying to fully cook the potatoes at this stage, but rather to partially cook them and soften the edges. This allows them to fluff up beautifully during roasting. Don’t over-boil them; they should be slightly tender on the outside but still firm in the centre. You should be able to pierce them easily with a fork, but they shouldn’t be falling apart.

Drain and Rough Up: Carefully drain the potatoes in a colander. Return the drained potatoes to the empty saucepan. Now for the “roughing up” technique! This is another key step for crispy roasties. Gently shake the saucepan and toss the potatoes around to lightly roughen up their surfaces. The goal is to create slightly jagged edges and a floury coating on the outside of the potatoes. These rough edges will increase the surface area, resulting in more crispy bits when roasted. You can also use a fork to gently scrape the surface of a few potatoes to create even more texture.

Step 3: Infuse with Flavour and Roast to Golden Perfection (The Magic Happens)

Preheat Oven and Prepare Roasting Pan: Preheat your oven to 400°F (200°C). While the oven is preheating, pour the olive oil or duck fat into a large roasting pan. Place the roasting pan in the preheating oven for a few minutes to heat up the oil or fat. This ensures that the potatoes start sizzling as soon as they are added, which is essential for crispiness.

Add Garlic and Thyme to the Hot Fat: Carefully remove the hot roasting pan from the oven. Add the crushed garlic cloves and fresh thyme sprigs to the hot oil or fat. Let them sizzle and infuse the oil for about 1 minute, until fragrant. Be careful not to burn the garlic. This step infuses the oil with the wonderful aroma of garlic and thyme, which will then be absorbed by the potatoes as they roast.

Add Potatoes and Toss: Add the parboiled and roughed-up potatoes to the roasting pan. Carefully toss the potatoes in the hot, garlic-thyme infused oil or fat, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Make sure all the potatoes are coated in the oil and spices for even flavour and crisping. Arrange the potatoes in a single layer in the roasting pan, if possible. Overcrowding the pan can steam the potatoes rather than roast them, preventing them from becoming crispy. If necessary, use two roasting pans.

Roast in the Oven: Roast the potatoes in the preheated oven for 45-60 minutes, or until they are golden brown and crispy on the outside and fluffy on the inside. The roasting time may vary depending on your oven and the size of your potato pieces. Turn the potatoes halfway through the roasting time (after about 30 minutes) to ensure even browning and crisping on all sides. Use a spatula to carefully flip them over.

Check for Doneness: To check if the potatoes are done, pierce one with a fork. It should be easily pierced and fluffy inside. The exterior should be deeply golden brown and crispy. If they are not crispy enough, you can increase the oven temperature to 425°F (220°C) for the last 5-10 minutes of roasting, keeping a close eye on them to prevent burning.

Step 4: Rest and Serve (The Final Flourish)

Rest Before Serving: Once the roast potatoes are cooked to perfection, remove them from the oven and let them rest in the roasting pan for a few minutes before serving. This allows them to crisp up even further and for the flavours to meld together.

Serve Immediately: Serve the Garlic Thyme Roasties immediately while they are hot and crispy. They are best enjoyed fresh out of the oven. Garnish with extra fresh thyme sprigs, if desired.

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 2-3g
Sodium: 300-400mg
Fat: 12-15g
Saturated Fat: 2-3g
Carbohydrates: 35-40g
Fiber: 3-4g
Protein: 3-4g