Choose King Edward spuds for a perfectly fluffy roastie with a great crunch! The lemon and thyme add another layer of flavour to your traditional roast potato.
- 2kg (4 1/2lb) floury potatoes, peeled and quartered
- 100ml (3 1/2fl oz) olive oil
- Juice of 1 lemon
- 3tbsp chopped thyme
Preheat the oven to 200°C/400°F/gas 6. Put potatoes in a large pan of salted water, bring to the boil and simmer for 10 mins. Heat oil in a large roasting tin until smoking.
Drain the potatoes in a colander and give them a shake to fluff them up round the edges, then carefully tip into the hot fat. Put in the oven for 30 mins, turning once or twice, then pour over the lemon juice, scatter over the thyme and cook for another 15 mins.