Bay and Thyme Roast Potatoes

Serves: 6

Edit

Update

Cancel

Total Time: 80

Prep Time: 10

Cook Time: 70

• 1.4 kilogram(s) egg-sized Maris Piper or
• King Edward potatoes, peeled
• 4 tablespoon(s) duck fat left over from cooking the duck or 4tbsp olive oil
• 1 small bay leaves
• 1 sprig(s) lemon thyme

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.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!