Butter and thyme roast potatoes
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Catherine Frawley
Butter and thyme roast potatoes
No Christmas dinner is complete without show-stopping spuds
Serves: 8
Prep time: 20 minsTotal 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 began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
See more of Tristan Welch’s recipes
Tristan Welch
Tristan began his career working for Gary Rhodes, Gordon Ramsay and Michel Roux Jr, before spending three years working in the Caribbean. As Chef Director at Parker’s Tavern at The University Arms Hotel in Cambridge, Tristan sources as much seasonal, local produce as possible, and reimagines some great British classics.
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
- 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.
- 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.
- 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.
