- 2½ kg small-ish potato, such as Desirée, peeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 5 tbsp duck or goose fat or sunflower oil
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
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Using a sharp knife, thinly slice each potato about two-thirds through, so the bottom of the potato holds the slices together. One way of doing this is to insert a metal skewer through the length of each potato, close to the base, before slicing. Sit the potato on a chopping board with the skewer nearest the board, then thinly slice down. Pull out the skewer and move on to the next spud.
Heat the fat in a large roasting tin in the oven for 5 mins, then carefully roll in the potatoes with some sea salt. Roast at 200C/180C fan/ gas 6 along with the turkey for its final 30 mins. When you take the turkey out to rest, increase heat to 220C/200C fan/ gas 7, give the tin a good shake and roast potatoes for a further 30 mins until crisp and cooked through.