Thyme wedges are so simple to make you only need a handful of ingredients; goose fat, potatoes, thyme and salt. Cut the potatoes into chunky wedges – the smaller you cut the wedges, the quicker they will cook so make sure you take this into consideration when popping in the oven. For crispy potatoes the trick is to heat the goose fat in the oven before adding the potatoes. Add them to the steaming hot pan and make sure they’re coated in the goose fat all over so they can cook extra golden on the outsides. If you’re not a fan of thyme, you could always use rosemary instead.
- 2tbsp goose fat
- 1kg King Edward or Maris Piper potatoes
- Handful of thyme sprigs
- 1tbsp salt
Set the oven to 200°C/400°F/Gas Mark 6 and heat the goose fat in a roasting tin.
Cut the potatoes into wedges. Put in a pan of cold water, bring to the boil, then simmer for 5 mins. Drain, then shake in the pan to fluff them up.
When the fat is smoking hot, tip in the wedges, turning to coat. Add a handful of thyme sprigs. Roast for 50-60 mins until crisp and golden.
Crush the salt with more thyme sprigs in a pestle and mortar, sprinkle over the wedges and serve hot.
You could use rosemary instead