Crispy Roast Potatoes

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F) fan.
2. Peel the potatoes and cut them into chunks about 5 cm (2 inches) across.
3. Put them in a pan, cover with cold water, and bring to the boil on high. Lower the heat and simmer 8–9 minutes, until the edges soften.
4. Meanwhile, put the lard or duck fat in a large roasting tin and heat it in the oven for 10 minutes, until shimmering hot.
5. Drain the potatoes, shake the colander well to roughen the edges, and let any fluffy bits be.
6. Using tongs, carefully place the potatoes in the hot fat, turn them once to coat, and return to the oven.
7. Roast 30–35 minutes, turning once or twice during the last 15 minutes, until golden brown and crisp.
8. Lift out of the tin, sprinkle with Maldon salt and fresh thyme leaves, and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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