The CRISPIEST Roast Potatoes (with make ahead instructions)

These roasted potatoes have a crispy outside and fluffy inside with easy make ahead instructions


Peel and roughly chop them into quarters and for smaller potatoes, into halves

Pop into a large saucepan with heavily salted cold water and simmer

Drain the potatoes, season and add some cornflour. Close the lid and give them a good shake

Add a generous amount of rapeseed oil to a baking tray

Transfer the tates into the hot oil, with a few whole garlic cloves

Rotate the potatoes and add a few sprigs of thyme into the tray to infuse into the potatoes

Use a slotted spoon to remove from the oil and season with more salt and pepper

Serve with your favourite roast dinner and enjoy!

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