Crispiest Roast Potatoes

• rapeseed oil↗4 tbsp tbsp
• Maris Piper potatoes↗1½ kg kg

  cut into quarters, skin left on

• butter↗50g g
• lemon thyme↗½ bunch of bunch
• garlic cloves↗6

  lightly crushed

• sea salt↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 8. Add the oil to a large oven‑proof tray and place it in the oven to heat the oil.

2. 2

   Fill a large pot with salted water, bring to a boil, add the potatoes and skins (for extra flavor) and simmer over low heat for 8‑10 minutes. Drain the potatoes and discard the skins. Let them steam for 15 minutes, then return the potatoes to the pot, cover and gently shake to slightly roughen the edges.

3. 3

   Remove the tray from the oven and place it directly on the stovetop over medium heat. Add the butter to the hot oil and, using tongs, arrange the potatoes in the tray one by one, gently turning them in the fat and leaving a little space between pieces. Reduce the oven temperature to 200 °C/180 °C with convection/gas 6. Add the lemon thyme among the potatoes together with the garlic. Sprinkle with sea salt and return to the oven for 1 hour, stirring occasionally until golden and crisp.