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Butter and thyme roast potatoes


Serves: 8
timePrep time: 20 mins
timeTotal time:
Butter and thyme roast potatoes
Recipe photograph by Catherine Frawley

Butter and thyme roast potatoes

No Christmas dinner is complete without show-stopping spuds

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
361Kcal
Fat
16gr
Saturates
7gr
Carbs
47gr
Sugars
2gr
Fibre
5gr
Protein
5gr
Salt
0.3gr

Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. He opened brasserie Parker’s Tavern at the University Arms hotel in Cambridge this year. He lives nearby with wife Susanne and their three sons Monty, Tintin and Felix.
See more of Tristan Welch’s recipes
Tristan Welch

Tristan Welch

Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. He opened brasserie Parker’s Tavern at the University Arms hotel in Cambridge this year. He lives nearby with wife Susanne and their three sons Monty, Tintin and Felix.
See more of Tristan Welch’s recipes

Ingredients

  • 2kg Maris Piper potatoes, peeled
  • 4 tbsp vegetable oil
  • 100g unsalted butter, melted
  • 1 x 20g pack thyme, leaves picked and finely chopped

Step by step

Get ahead
Cook to end of step 2 the day before, keep at room temperature. Complete step 3, baking for 30-40 mins
  1. Heat the oven to 200°C, fan 180°C, gas 6. Cut the potatoes into large chunks and cook in boiling salted water for 10 minutes or until the edges are slightly soft. Drain and shake well in the pan to roughen up; leave to steam-dry for a couple of minutes.
  2. Heat the oil in a large roasting tin in the oven for 5 minutes. Carefully tip in the potatoes, turn them to coat evenly, then roast for 45-50 minutes or until crisp and lightly golden brown, turning twice in this time.
  3. Add the butter and most of the thyme to the roasting tin and return to the oven for 20-30 minutes, turning the potatoes every 5 minutes or so. When they are super-crispy and richly coloured, remove from the oven, drain on kitchen paper and sprinkle with flaky sea salt and the rest of the thyme to serve.

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