Roastie Potatoes

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 5 minutes

Ingredients

4 russet potatoes

1/3 cup high smoke point oil (I recommend sunflower oil or avocado oil. You can also use high quality animal lard.)

salt & pepper

1 T. fresh thyme leaves

Directions

Preheat oven to 425 degrees F.Pour oil or lard into the bottom of a roasting pan, making sure that the bottom is completely covered. Place the pan in the preheated oven to heat while you parboil the potatoes.

Peel your potatoes then cut in half and put in a pot of cold, salted water. Bring water to a full rolling boil over high heat and boil for approximately 5 minutes.

After 5 minutes, drain the potatoes in a colander and then give the parboiled potatoes a good shake. The goal here is to smash the potatoes up a bit as all the jagged edges and fluff are what will get extra crispy in the oven.

Take the preheated pan out of the oven and add the roughed up potatoes. You should immediately hear a little sizzle. Mix the potatoes in the hot oil, sprinkle thyme over the top, and then put back in the oven to roast at 425 degrees F for approximately 45 to 55 minutes, or until the potatoes are crispy and a deep golden brown. Turn them over every 15 minutes or so to ensure an even roast.

Once they are a deep golden brown, remove the pan from the oven. Use a slotted spoon to transfer the potatoes to a paper towel lined plate and generously season with salt & pepper while they are still piping hot. Serve immediately and enjoy!

Nutrition

• Calories: 221 kcal
• Total Fat: 12.1 g
• Trans Fat: 0.1 g
• Cholesterol: 0.4 mg
• Total Carbohydrate: 26.6 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 3.1 g