Garlic, Lemon & Thyme Roast Potatoes

Preheat oven to 200ºC (390ºF). Place a baking tray in the middle of the oven to heat.

Peel and slice the potatoes into uniform sizes, around 1 1/2 inch. Put potatoes into cold water and bring to the 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 baking tray from oven and add a couple of tablespoons of fat (such as lard) to the tray. Return to the oven to heat.

Drain potatoes in a colander then let them steam for a couple of minutes. Add back to the pan, cover with a lid and shake vigorously in all directions for about 5–10 seconds. You want them to be soft and fluffed on the outsides but not broken up.

Remove heated baking tray from the oven; the fat should be smoking hot. Very carefully tip the potatoes onto the tray. Add garlic, lemon zest, lemon slices and thyme and shake so that the potatoes are covered in the fat and the toppings are distributed. Place in the oven.

Roast potatoes for around 30–40 minutes. Check on them periodically to make sure they brown but don’t burn. Every 15 minutes give the tray a shake to turn the potatoes, or use kitchen tongs to rotate them.

Serve and enjoy the best roast potatoes ever!