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Author Notes: I was introduced to this method of roasting potatoes when I married my British husband. His family serves these potatoes with all the roast dinners - turkey, chicken, beef and pork. I vary the recipe occasionally by using drippings, when available, instead of the butter and olive oil. Enjoy! —Robin O'D
- 3 pounds Russet potatoes
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme, chopped
- Salt and pepper
- Preheat oven to 425 degrees. Position a rack in the top of the oven.
- Peel the potatoes and cut them into large even-sized pieces. One regular Russet usually makes 4-6 pieces. Put the potato pieces in a saucepan and cover with water. Add a little salt to the water and bring to a boil. Once the water is boiling, cook the potatoes for about 5 minutes.
- While the potatoes are boiling, place the butter and olive oil on a sheet pan and put in the oven for the fats to heat, then remove.
- Carefully drain the potatoes using the lid of the saucepan. Once all the water is drained, put the lid on the pan and shake the pan back and forth to roughen the edges of the potatoes.
- Now place the potatoes onto the sheet pan and roll each one around in the fat so that all sides are coated. Season with salt, pepper and the chopped thyme. Place sheet pan on the top shelf of the oven and let them roast without turning for about 50 minutes.
- Serve immediately for the best crunch!
- This recipe was entered in the contest for Your Best Root Vegetable Side