Guest chef

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.

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Garlic and herb roast potatoes

  • Serves 8
  • Prep 15 mins
  • Total time 1 hr 55 mins, plus cooling and chilling
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Garlic and herb roast potatoes
Garlic and herb roast potatoes

step by step

  • 1Put 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.
  • 2Meanwhile, 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.
  • 3Turn 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.
  • Recipe photograph by Martin Poole

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.

You will need

  • 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 and thyme
  • sea salt flakes

+ Nutritional Information