• 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutritional Details

Each serving provides
  • Energy 1055kj 252kcal 13%
  • Fat 7.4g 11%
  • Saturates 4.1g 21%
  • Sugars 1.5g 2%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

39.1g carbohydrate 4.1g fibre 5.1g protein

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