2¼kg floury potatoes, such as Maris Piper, unpeeled
10 small bay leaves
handful thyme sprigs
2 tbsp butter
light olive oil
Make it ahead
Par boil, shake up,
slash and stuff the
potatoes. Cover and
refrigerate for up to
2 days or freeze for
1 month. Bring
back up to room
roasting on the day.
Bring a large saucepan of water to the boil
and heat oven to 200C/fan 180C/gas 6. Cut the
potatoes into halves or quarters depending on their
size. Tip into the pan, allow the heat to come back
up, then 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 1-1¼ hrs
until crisp and golden, turning halfway through.