Ingredients:

  • 5 lbs Starchy Potatoes (e.g., Russet, Maris Piper, or King Edward)
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 6 Tbsp Olive Oil (or rendered goose/duck fat)
  • 3 Tbsp Unsalted Butter, melted (optional)
  • 4 large cloves Garlic, minced finely
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Flaky Sea Salt (for finishing)
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Peel potatoes and chop into roughly even 1.5-inch chunks. Place in a saucepan, cover with cold water, and add 2 Tbsp coarse salt. Bring to a rolling boil and cook until the edges are tender but the centres are still firm (about 10–12 minutes).
  2. Drain potatoes thoroughly in a colander. Return them immediately to the empty, hot saucepan. Cover with the lid and shake vigorously (but carefully!) 3–4 times to create ragged, starchy edges.
  3. Preheat oven to 425°F (220°C). In a separate small bowl, whisk together the oil (or fat), melted butter (if using), minced garlic, rosemary, and thyme.
  4. Pour the herb/oil mixture into a large baking tray and place the tray back in the hot oven for 5 minutes until the oil is smoking hot.
  5. Carefully remove the hot tray. Tip the shaken potatoes directly into the hot oil. Turn them once to coat and spread them out in a single layer; do not overcrowd the tray.
  6. Roast for 25 minutes. Flip the potatoes gently and return to the oven for another 15–20 minutes until deep golden brown and exceptionally crispy.
  7. Remove from the oven. Season immediately with flaky sea salt and black pepper. Serve piping hot.