Recipe: thyme and lemon roast potatoes
PUBLISHED: 13:00 10 January 2018 | UPDATED: 09:29 19 June 2019
©Alex Bayev - stock.adobe.com
Andy McLeish of Chapter One shares his all-time favourite Christmas dinner sides
1 bunch thyme
100g duck fat
8 cloves garlic
Pre-heat the oven to 220ºC. Start by peeling and cutting the potatoes into large chunks (slightly larger than a golf ball). Parboil the potatoes in a pan of boiling salted water for 10 minutes. Drain in a sieve and leave to cool. The edges of the potatoes should blister while cooling.
Next, peel long strips of lemon with a peeler and then roughly remove the leaves of thyme from the sprigs. Pour out the duck fat in a large roasting tray and place on top of your hob over a low heat, add the potatoes and increase the heat.
Make sure the potatoes are well coated with the duck fat and are starting to colour, then add the unpeeled garlic cloves. Place the tray of potatoes in the oven for 35-45 mins, turning the potatoes every 20 mins.
Ten minutes before the potatoes are ready, add the lemon peel and thyme and continue to cook until golden and crispy.