The best roast potatoes: super crispy on the outside and soft steamed on the inside. Flavored with garlic, lemon and thyme. Perfect for a weekend roast or Christmas dinner!
- 400 grams Potatoes
- 2 tablespoons lard or fat
- ¼ bulbs Garlic, halved (no need to separate cloves)
- ½ whole Lemon zest
- ½ whole Lemon, cut into thin slices
- 4 strands Thyme, stripped leaves
Preheat the oven to 200°C (390°F). Place a baking sheet in the middle of the oven to heat.
Peel and cut the potatoes into even sizes, about 1 1/2 inches. Put the potatoes in cold water and bring to a boil. This will help them heat evenly. When boiling, cook for 10 minutes, until they can be easily pierced with a knife. They don’t need to be fully cooked.
Remove the baking sheet from the oven and add a few tablespoons of fat (like lard) to the baking sheet. Return to oven to heat.
Drain the potatoes in a colander and let them steam for a few minutes. Return to pot, cover with lid and shake vigorously in all directions for about 5-10 seconds. You want them to be soft and fluffy on the outside but not broken.
Remove heated baking sheet from oven; the fat should be steaming. Very carefully pour the potatoes onto the tray. Add the garlic, lemon zest, lemon slices and thyme and shake so that the potatoes are coated in fat and the toppings are evenly distributed. Bake.
Roast the potatoes for about 30-40 minutes. Check them periodically to make sure they are browning but not burning. Every 15 minutes, shake the tray to flip the potatoes or use kitchen tongs to turn them.
Serve and enjoy the best roast potatoes ever!