Roast potatoes with parmesan & thyme.
Cook time: 1 hour 10 mins | Prep time: 15 mins | Serves: 6
Ingredients.
1kg chat potatoes
1 lemon halved
2 tablespoons of duck fat (or olive oil)
10 sprigs of thyme
3 tablespoon of grated parmesan
1 teaspoon of sea salt
Method.
1. Place chat potatoes into a large saucepan of cold water to cover the potatoes.
2. Squeeze half the lemon into the pot, place the lemon and a good pinch of salt in. Bring to the boil and turn down to simmer for 15 minutes until a knife can slide through a large potato easily.
3. Turn the oven on to 200°C fan forced (390°F). Drain the potatoes in a colander and sit for 10 minutes. When cool cut the large potatoes in half.
4. Line a tray with baking paper and spread potatoes onto the tray cut side down. Add duck fat. Add 5 sprigs of the thyme along with the other half of the lemon squeezed over potatoes. Place halved lemons onto the baking tray.
5. Bake for 45 minutes until golden brown. Turn the baking tray around halfway through the cook.
6. When potatoes are cooked, remove the thyme. Transfer to a serving platter and sprinkle over parmesan, extra sea salt, and place remaining fresh thyme leaves on top.
