Make soggy potatoes a factor of the previous with this intelligent recipe. You will find yourself with roasties which have a fluffy center and golden, crisp exterior. Embrace the potato peelings when parboiling your spuds for additional flavour.
Methodology
Step 1
Warmth the oven to 220C/200C fan/gasoline 8. Add the oil to a big flameproof baking tray and put within the oven for the oil to warmth up.
Step 2
Deliver a big pan of salted water to the boil, tip within the potatoes and the peelings (to impart additional flavour) and simmer for 8-10 minutes. Drain the potatoes and discard the peelings. Depart to steam-dry for 15 minutes, then return the potatoes to the pan, put the lid on and gently shake to flippantly tough up the perimeters.
Step 3
Take away the tray from the oven and put immediately in your hob over a medium warmth. Add the butter to the new oil and, utilizing tongs, add the potatoes to the tray, one after the other, rigorously turning them within the fats, and leaving a bit of house between them. Scale back the oven to 200C/180C fan/gasoline 6. Nestle the lemon thyme in amongst the potatoes, together with the garlic. Sprinkle over the ocean salt and return to the oven to roast for 1 hr, turning each on occasion, till golden and crisp.
