Crisp roast potatoes with thyme

Crisp roast potatoes with thyme are a flavorful side dish featuring earthy thyme and aromatic garlic, roasted to achieve golden crispiness. This method combines boiling and roasting for perfectly cooked potatoes with a delightful texture.

28 Jan 2026
Cook time 70 min
Prep time 20 min

Ingredients:

10 potatoes
2 garlic cloves
1/4 cup olive oil

Crisp roast potatoes with thyme are a classic, crowd-pleasing side dish that elevate any meal. This recipe combines the earthy flavors of fresh thyme and the aromatic essence of garlic with the rich, golden crispiness of perfectly roasted potatoes. Whether you're pairing them with a grand feast or a simple weeknight dinner, these potatoes are sure to be a hit.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 200°C (400°F) to ensure it's hot enough to create crisp, golden potatoes.

2. Prepare the Potatoes:
- Wash the potatoes. Cut them into evenly-sized chunks, about 2 inches each, to ensure they cook evenly.

3. Boil the Potatoes:
- Place the cut potatoes into a large pot of cold, salted water. Bring to a boil, then simmer for 10 minutes until they start to soften but are not completely cooked through.

4. Drain and Rough Up the Potatoes:
- Drain the potatoes in a colander and give them a gentle shake to rough up the edges. This helps create that perfect crispy coating during roasting.

5. Prepare the Garlic & Thyme:
- While the potatoes are boiling, peel the garlic cloves. You can either finely mince them or crush them with a garlic press.
- Separate the thyme leaves from their sprigs.

6. Heat the Olive Oil:
- Pour the olive oil into a large roasting tin and place it in the preheated oven for about 5 minutes. Heating the oil before adding the potatoes helps them to start crisping immediately.

7. Combine and Roast:
- Carefully add the par-boiled potatoes to the hot oil in the roasting tin, ensuring they are evenly coated with oil. This step is important for achieving that golden crust.
- Sprinkle the minced or crushed garlic and thyme leaves over the potatoes. Season generously with salt and freshly ground black pepper.
- Toss everything together gently to ensure the potatoes are well coated with the oil and seasonings.

8. Roast the Potatoes:
- Spread the potatoes out in a single layer in the roasting tin. Roast in the oven for 45-50 minutes, turning them halfway through cooking to ensure they brown evenly and achieve maximum crispiness.

9. Serve:
- Once the potatoes are golden brown and crisp, remove them from the oven. Allow them to cool for a couple of minutes, then serve them hot as a delicious side dish to your favorite main course.

With these tips and tricks, you'll have mouthwatering crisp roast potatoes with thyme that are golden and crispy on the outside, and soft and fluffy on the inside. Perfect for any meal, these potatoes will leave your family and guests asking for seconds. Enjoy!

Crisp roast potatoes with thyme FAQ:

What is the ideal roasting time for these potatoes?

Roast the potatoes for 45-50 minutes at 200°C (400°F), turning them halfway through to ensure they brown evenly and achieve maximum crispiness.

How should I store leftover roast potatoes?

Store any leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a hot oven to restore crispiness.

Can I use a different type of oil for roasting?

Yes, you can substitute olive oil with other high smoke-point oils like canola or vegetable oil, but it may alter the flavor slightly.

What type of potatoes are best for roasting?

Starchy potatoes like Russets or waxy varieties such as Yukon Gold work well, as they produce a creamy interior and crisp exterior.

How can I achieve even more crispiness on the roast potatoes?

Ensure the potatoes are well-roughened after boiling and spread them out in a single layer in the roasting tin. Preheating the oil also helps them crisp up better.

Tips:

- Use a variety of potato that's good for roasting, such as Yukon Gold or Russet. They have the right balance of starch and moisture.

- Make sure to cut the potatoes into uniform pieces to ensure even cooking.

- Parboil the potatoes before roasting for an extra crispy exterior. Boil them for about 10 minutes until they start to soften.

- After parboiling, shake the potatoes in the pot to roughen up their edges. This creates more surface area, which leads to crispier potatoes.

- Preheat your oil in the roasting pan before adding the potatoes. This helps to jumpstart the crisping process.

- Don't overcrowd the roasting pan; give the potatoes enough space so they can crisp all around.

- Rotate the potatoes halfway through the roasting time to ensure they brown evenly.

- Add the garlic later in the roasting process to prevent it from burning and becoming bitter.

- Season generously with salt and pepper to enhance the flavors.

- Feel free to experiment with other herbs like rosemary or parsley for a different twist.

Nutrition per serving

10 Servings
Calories 150kcal
Protein 4.14g
Carbohydrates 36g
Fiber 4.22g
Sugar 1.65g
Fat 6g

Crisp roast potatoes with thyme