The BEST Crispy Roast Potatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine is lower in saturated fat, and vegetable oil is more economical.

Preheat the oven to 220°C (425°F).

Peel and chop 1 kilo of potatoes into chunky pieces about 2 inches (5 centimeters) across.

Place the potatoes in a pan and cover with cold water.

Turn the heat up to high and bring to a boil, then turn down the heat and simmer for 10 to 11 minutes until softened at the edges.

Add 120 grams of lard to a large roasting tin and place it in the oven for 10 minutes until the oil is shimmeringly hot.

Drain the potatoes using a colander and give it a good shake to ruffle up the edges of the potatoes.

Carefully place the potatoes into the baking tin with the hot fat using tongs, turning them over once to coat them in the fat.

Place the tray in the oven and cook for 30 to 35 minutes, turning once or twice in the last 15 minutes of cooking until golden brown and crispy.

Remove from the roasting tin and serve topped with a sprinkling of Maldon salt and fresh thyme leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens