Ingredients
- 2 14 kg floury potatoes
- such as Maris Piper
- unpeeled
- 10 small bay leaves
- 14 cup fresh thyme sprig
- 2 tablespoons butter or 2 tablespoons vegan margarine
- 1 tablespoon light olive oil
Instructions
- Bring a large saucepan of water to the boil
- heat oven to 200C/fan 180C/gas
- Cut the potatoes into halves or quarters depending on their size.
- Tip into the pan, allow the heat to come back up; boil for 6-10 mins until just starting to soften around the edges.
- Drain in a colander and return to the pan.
- With the lid on, shake the potatoes until the edges fluff up.
- Leave the potatoes until cool enough to handle.
- Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
- Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden.
- Carefully tip in the potatoes and gently turn in the fat (tongs are best for this).
- Sprinkle with sea salt and black pepper to taste and roast for 1-1 1/4 hrs until crisp and golden, turning halfway through.
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