Add some excitement to your roast potatoes with garlic, thyme and lemon zest.
Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Bring the potatoes to the boil in a pan of salted water, simmer for 10 minutes until just tender, and then drain. (To prepare ahead, cook the potatoes, allow to cool and store, covered, in the fridge for 24 hours.)
Heat the oil and butter in a roasting tin in the oven until the butter has melted. Add the potatoes, turn to coat in the butter, and then gently squash each potato with a fork. Season, scatter over the thyme sprigs and roast for 30 minutes.
Turn the potatoes over using a spatula, add the garlic and lemon zest and cook for another 20-30 minutes or until the potatoes are golden and crunchy and the garlic has softened.
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