Roast Potatoes
Roast Potatoes
Course: Sides

Chris demonstrated just how easy it it to follow this simple recipe on the Festive Kitchen Stage, sponsored by Maldon Salt, at BBC Good Food Winter. The perfect side for any Sunday lunch!

Serves: 4-6
Cooks in: Preparation Time: 5 mins, Cooking Time: 50 mins
Difficulty: Easy


1kg Maris piper potatoes, peeled and diced into approx 5cm chunks  
2 tbsp rapeseed oil  
2 sprigs fresh thyme  
Maldon Salt to season


  1. Preheat the oven 180C fan. Parboil the potatoes in simmering salted water for 8-10 mins until just tender.
  2. Drain allowing to steam dry in the strainer for 2 mins.
  3. Return to the pan, give them a gentle shake around to fluff up the edges. 
  4. Transfer to a roasting tray, drizzle with 2 tbsp rapeseed oil. Season with salt. Toss together to evenly coat in the oil. Throw on the sprigs of thyme 
  5. Roast for 30 – 40 mins until golden and crispy, give them a turn after 20 mins. Season with more salt to finish.