Thyme and Garlic Roasted Potatoes
Ingredients
- 1 kilo King Edward or Maris Piper potatoes. scrubbed and cut into quarters (or in ½ for smaller potatoes)
- 2 to 3 tablespoons tablespoons. goose or duck fat. butter. or olive oil. we like to use goose fat
- 1 teaspoon coarse sea salt
- Plenty of freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 3 cloves roasted garlic. mashed into a paste
Accompaniment
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Description
Intense thyme and garlic flavoured crispy, fluffy roasted potatoes the perfect accompaniment to roast lamb
Method
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1
Preheat the oven to 360f / 180c / Gasmark 5, adjust a rack to the middle position.
Cook the potatoes in large pan of boiling water for 3 minutes. Meanwhile, put the fat you are using in a roasting tin and place in the oven until hot.
Drain the potatoes and tip them immediately into the hot fat, turn the potatoes to coat in the fat and sprinkle over the salt, pepper and thyme leaves I also like to just tuck the thyme stalks under the potatoes roast for about 1 hour, turning the potatoes halfway through cooking
To finish, in a heatproof serving bowl add the mashed roasted garlic and place the hot potatoes on top as soon as they come out of the oven and gently toss and turn to coat the potatoes evenly with the garlic.
Serve and Enjoy!
Chef's Tips
Roasted Garlic Recipe, Preheat the oven to 400f. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic heads in a baking pan, muffin pans work well for this purpose drizzle a couple of teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil and bake at 400f / 180c / Gasmark 6 for 30 to 35 minutes, or until the cloves feel soft when pressed.
Allow the garlic to cool enough so you can touch it without burning yourself. Using a small knife cut the skin slightly around each clove and with your fingers squeeze the roasted garlic cloves out of their skins.
Eat as is, I just love roasted garlic spread on fresh crusty bread with some ham or mash with a fork and use for cooking. It can also be mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.
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