How to Cook: Roast Potatoes
My Roast Potatoes, debunking the potato based myths out there. 2kg maris piper potatoes Maldon salt Duck fat 1 bulb garlic 1 bunch thyme - Preheat the oven to 200°C fan. Peel and cut potatoes into even chunks. Wash the cut potatoes in water and then change the water. Parboil in cold water for 8–10 minutes, then drain and shake to roughen the edges, allow the potatoes to cool fully. Place potatoes in a roasting tray with halved garlic and thyme. Heat duck fat until shimmering and pour over the potatoes. Season with Maldon salt and roast at 200°C for around an hour, turning often. Cook until golden and crisp. Discard garlic. Finish with chopped thyme and serve immediately.
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