© J Sainsbury plc 2020
Twice-cooked lemon thyme potatoes
Light and fluffy roast potatoes with a citrus tang
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Ready in 55 minutes
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Cooking time 45 minutes
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Prep time 20 minutes
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Serves 6
Ingredients
- 1 tsp sea salt
- Zest of 1 lemon
- 1 tbsp fresh thyme leaves, plus 6 sprigs fresh thyme
- 1.5 kg Maris Piper potatoes, peeled and cut into chunks
- 50 g unsalted butter, melted
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Using a pestle and mortar, grind the salt, lemon zest and tablespoon of thyme leaves together. Set aside.
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2
Place the potatoes in a large saucepan and fill with enough cold water to cover. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain the potatoes and return to the pan. Shake the pan to roughen the edges of the potatoes and allow to dry for 2 minutes.
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3
Coat the potatoes with melted butter and spread in a roasting tin with the thyme sprigs. Roast for 20 minutes, turn the potatoes and continue to cook for a further 15 minutes until golden and crispy.
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4
Remove the roasting tin from the oven and sprinkle the potatoes with the lemon thyme salt. Serve any leftover salt mix on the side.
Cook’s tip: Short on time? There are lots of nutrients in potato skins, so leave them on.
