Bay and Thyme Roast Potatoes

1.4kg (3lb) egg-sized Maris Piper or
King Edward potatoes, peeled
4tbsp duck fat left over from cooking the duck or 4tbsp olive oil
Small bay leaves
Sprigs of lemon thyme

Simple and very satisfying

In short	Preparation time: 10 mins Cooking time: 70 mins Total time: 80 mins Serves: 6 people Course: Side dishes
Nutrition (per portion)	250 calories 11g fat (4g saturates) 38g carbs (3g total sugars)

Method

1 Preheat oven to 200ºC (180ºC fan) mark 6. Boil potatoes in lightly salted water for 5min. Drain and leave in colander for 2min. Put the duck fat into a roasting tin. Heat for 10min in oven.
2 Make 2-3 horizontal slices two thirds of the way down each potato so it remains in one piece. Tuck a bay leaf and a thyme sprig into each one. Put into roasting tin; baste. Cook for 45min-1hr until golden, basting occasionally.
3 Remove herbs and put potatoes in to a dish. Scatter with fresh bay leaves and thyme sprigs.

Menu suggestions for this recipe

Good Housekeeping | potatoes | side dishes | thyme

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