App onlyBurnt lemon & thyme butter turkey crown.
Char the cut sides of the lemons in this dish to add a smoky note that transforms the flavour of the turkey. It helps keep the lean breast meat succulent too
Smoky paprika & herb roast potatoes
Serves 6
Easy
Prep:
Cook:
plus cooling
Season roasties with smoked paprika and thyme for a punch of smoky heat and herby flavour. Drizzle with oil when turning for golden crunchy roasties
Skip to ingredients
- 2 ½kg Maris Piper or King Edward potatoespeeled and halved or quartered if large
- 4 tbsp sunflower or vegetable oilplus extra for drizzling if needed
- ½ tsp smoked paprika
- 1 tbsp thyme leaves
Nutrition: Per serving
- kcal359
- fat8g
- saturates1g
- carbs63g
- sugars3g
- fibre6g
- protein7g
- salt0.01g
Method
step 1
Tip the potatoes into a pan of cold, salted water. Bring to the boil, then reduce to a simmer and cook for 7-8 mins until just cooked through. Drain and leave to cool. Will keep covered and chilled for two days.
step 2
Heat the oven to 200C/180C fan/ gas 5. Tip the oil into a deep roasting tin to cover the base, then transfer the tin to the oven for 5 mins to heat up. Carefully add the potatoes using a spatula and gently turn to coat in the hot oil. Roast for 40 mins without opening the oven door.
step 3
Remove the tin from the oven and scatter over the paprika and thyme. Turn the potatoes so they are evenly seasoned and drizzle with more oil if the pan is dry. Return to the oven for 20 mins, turn again, drizzle over more oil if needed, and roast for another 15-20 mins until deeply golden and crunchy on the outside, and fluffy inside. Tip into a serving dish, season with sea salt and serve.
