• 2.5-3kg potatoes (Maris Piper or King Edward work best)
  • 5-6 tbsp sunflower or vegetable oil
  • 1 thyme sprig, leaves picked, to serve (optional)


  • STEP 1

    Peel the potatoes and leave whole, or halve or quarter them if large – you want pieces that are roughly the size of a clementine. Tip them into a large pan of cold, salted water, bring to the boil, then reduce the heat and simmer for about 7-8 mins until just cooked through – test with the tip of a knife. Drain the potatoes and leave to cool. Can be boiled up to two days ahead and kept chilled.

  • STEP 2

    Heat the oven to 190C/170C fan/gas 5. Pour 5 tbsp oil into a deep roasting tin to cover the base. Put the tin in the oven for 5 mins to heat up, then carefully add the potatoes and use a spatula to turn and coat in the hot oil. Put back in the oven and roast for 40 mins undisturbed.

  • STEP 3

    Remove the tin from the oven and turn the potatoes in the oil again, drizzling with more oil if the pan is dry. Return to the oven for 20 mins. Once the turkey is out and resting, remove the potatoes from the oven and turn the heat up to 220C/200C fan/gas 7. Use a spatula or potato masher to slightly crush and flatten each potato, drizzle with a bit more oil, if needed, and roast for a final 20-30 mins until deep golden and crunchy on the outside and fluffy inside. Pile into a serving dish, sprinkle with a little sea salt and thyme, if you like, and serve.

Recipe from Good Food magazine, November 2021

Goes well with


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