Mini roasties with thyme and garlic
Smaller potato chunks give more crunch!
✿ 1.5kg (3lb) potatoes (King Edward or Desiree), peeled and cut into small chunks
✿ 250g (9oz) goose fat, lard, beef dripping or olive oil
✿ 4 heads garlic
✿ A little oil for the garlic
✿ 2-3tbsp seasoned flour
✿ A few sprigs of thyme
1 Heat the oven to 200C/Gas 6. Steam or boil the potatoes until just cooked. Drain and give them a shake to rough up the edges.
2 Heat the fat in a large roasting tin in the oven. Drizzle each head of garlic with a little oil and wrap in foil. Shake the potatoes in the flour, then put into the hot fat, turning them to coat. Add plenty of sea salt and tuck in the garlic.
3 Sprinkle over the thyme and roast the potatoes for about 1 hr, turning occasionally, until golden and crispy. Serve the garlic with the roasties for guests to squeeze out the soft purée inside.
593 cals, 40g fat, 11g sat fat, 51g carbs