Mouthwatering melting potatoes

There are so many ways to cook roast potatoes out there, and everyone will swear that their way is the best. Some use oil, some use duck fat, and some use the fats and juices from their roast meat, but we guarantee non are as crispy, buttery, or melt in your mouth quite like these melting roast potatoes. 

These ones are first baked in butter with thyme and salt and pepper, and then roasted again in chicken or vegetable stock, with a little bit of lemon juice and garlic. The result is these amazing potatoes that are sure to become your new go-to side when you cook a Sunday roast. 

Ingredients

• 1kg potatoes, peeled and halved, or quartered if large
• 4 tablespoons butter, melted
• 1 teaspoon thyme, chopped
• Salt and pepper
• 1 cup chicken or vegetable stock
• 1 tablespoon lemon juice
• 2 cloves garlic, crushed

Method

1. Preheat oven to 260C.

2. In a large bowl, toss the prepared potatoes with melted butter, thyme, and salt and pepper to taste.

3. Arrange potatoes in a single layer in a large roasting dish and bake for 10-15 minutes or until golden, then flip them and repeat on the other side.

4. Turn the potatoes again, then add lemon juice, stock, and garlic to the dish and roast for a further 15 minutes.

5. Serve hot and enjoy!