Butter-roast potatoes recipe (2024)

Roasting your potatoes in butter rather than oil adds extra crunch and sweetness.

By The Good Housekeeping Cookery TeamPublished: 26 March 2013

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While many of our favourite roast potato recipes call for duck fat or oil, this method uses butter to create crunchy edges and add a touch of indulgence to your traditional Sunday lunch.

Simply seasoned with fresh thyme and dried chilli flakes, these butter-roast potatoes pair perfectly with everything from roast lamb to baked ham. Not a fan of spice? Feel free to skip the chilli, or switch for dried rosemary and mint, if you wish.

Find more of our favourite side dish recipes here.

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Yields:: 8
Prep Time:: 15 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Cal/Serv:: 210

Ingredients

1 1/2
(3¼lb) Maris Piper potatoes
5
fresh thyme sprigs
75 g
(3oz) butter, softened
½-1 tsp dried chilli flakes, to taste

Directions

1. Step1
  Preheat oven to 170°C (150°C fan) mark 3. Peel and cut the potatoes into large, even-sized chunks (about 5cm/2in). Put into a pan, cover with cold water and a lid. Bring to the boil, then turn down the heat a little, take off the lid and simmer for 8min.
2. Step2
  Meanwhile strip the leaves from the thyme into a small bowl and mix in the butter, chilli flakes, 1tsp salt (ideally flaked rock salt) and lots of freshly ground black pepper.
3. Step3
  Drain potatoes and leave to steam dry for 5min. Toss in the colander a few times to rough up the edges; empty into a large roasting tin. Toss through the butter mixture.
4. Step4
  Roast in the oven (ideally above the lamb if sharing an oven) for 1¼-1½hr, turning occasionally until golden. Transfer to a warmed serving bowl. Serve with shredded lamb.