Crispy Thyme and Chestnut Roast Potatoes

Name: Crispy Thyme and Chestnut Roast Potatoes
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: 1.75 kg floury potatoes such as King Edward or Maris Piper, cut into equal chunks; 150 ml vegetable oil; 180 g pouch cooked chestnuts roughly crumbled; 1 bunch bunch of thyme roughly chopped

Elevate your holiday feast with these perfectly crispy roast potatoes, infused with aromatic fresh thyme and earthy chestnuts. The secret lies in parboiling the potatoes to create a fluffy interior and a golden, crunchy crust that pairs beautifully with any roast dinner.

Servings8 Portions

Prep Time20 Mins

Cook Time70 Mins

Difficulty

Easy

Ingredients

floury potatoes such as King Edward or Maris Piper, cut into equal chunks
1.8 kg
vegetable oil
150 ml
pouch cooked chestnuts roughly crumbled
180 g
bunch of thyme roughly chopped
1 bunch

Step-by-Step Instructions

Peel and cut the potatoes into equal-sized chunks. Place them in a large pan and cover with cold salted water.

Bring the water to a boil, then reduce the heat to a simmer and cook for about 5 minutes until the edges are just tender. Drain the potatoes thoroughly in a colander and give them a gentle shake to roughen the edges for extra crispiness.

Pour the vegetable oil into a large roasting tin and place it in the oven at 200°C (180°C fan/gas 6) for 10 minutes to heat up.

Carefully transfer the drained potatoes and chopped thyme into the hot oil. Turn them gently to ensure every piece is well-coated in the shimmering oil.

Roast the potatoes for 40 minutes. Remove the tin, turn the potatoes over, and roast for another 10-15 minutes until they are golden and crisp all over.

Roughly crumble the cooked chestnuts over the potatoes and roast for a final 10 minutes until the chestnuts are heated through and slightly toasted.