Crispy Roast Potatoes

1: Preheat the oven to 220°C / 428°F fan. Rinse then peel the potatoes and spread the skins across a large baking tray. Sprinkle with salt and pepper and drizzle with vegetable oil. Toss to combine then roast for 20-25 minutes, turning halfway until golden and crispy.

2: Slice any large potatoes in half, then add them to a saucepan of cold water. Bring the water to the boil and boil the potatoes for 10 minutes. Drain and leave them to cool in a colander or on a tray.

3: Add vegetable oil to a medium-sized roasting tin and place in the oven to heat up.

4: Add potatoes back to the saucepan, put the lid on, and shake. Zest the lemon to get 1 tsp of zest and add to the saucepan with salt, pepper, and polenta. Stir until potatoes are coated. Add potatoes to the hot oil and roast for 40 minutes.

5: Cut 1/2 of the lemon into thin slices and pick the thyme leaves off the sprigs.

6: Remove potatoes from the oven, add lemon slices, thyme leaves, garlic cloves, and finish with a squeeze of lemon juice. Stir to combine and roast for another 20 minutes.

7: Add the crispy potato skins to the tray and serve.