Garlic and herb roast potatoes
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Garlic and herb roast potatoes
Serves: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
380Kcal
Fat
11gr
Saturates
1gr
Carbs
60gr
Sugars
3gr
Fibre
7gr
Protein
7gr
Salt
0.01gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- 2.5kg King Edward potatoes, peeled and cut into 5cm chunks
- 8 tbsp goose fat (or vegetable oil)
- 20 whole garlic cloves (from 1-2 large garlic bulbs), unpeeled
- a few sprigs of rosemary
- a few sprigs of thyme
- sea salt flakes
Step by step
Get ahead
Prepare up to the end of step 2 the day before. Cool in the tin, cover then chill. Continue from step 3, cooking for 45-50 minutes until crisp and hot.
- Put the potatoes in a saucepan of salted boiling water and return to the boil. Once they're bubbling, cook for 7 minutes; tip into a colander. Shake for a few seconds, so the outsides go fluffy, and leave to steam dry.
- Meanwhile, heat the oven to 200°C, fan 180°C, gas 6. Put a large roasting tin in the oven; add enough fat to cover the bottom. When it's smoking hot, scatter with the garlic, rosemary and thyme; add the potatoes in a single layer, leaving a bit of space between. Turn them in the fat, then sprinkle with sea salt flakes. Cook for 25 minutes, turning once.
- Turn the oven temperature up to 220°C, fan 200°C, gas 7. Roast for a further 25-30 minutes, turning if necessary, until crisp. Sprinkle with salt; serve.
