Crisp roast potatoes with thyme & garlic
Discover the ultimate recipe for crisp roast potatoes with thyme & garlic. Using just 10 potatoes, fresh garlic cloves, and quality olive oil, achieve perfectly golden, flavorful spuds every time. Simple, delicious, and ideal for any meal!
- 11 Mar 2024
- Cook time 70 min
- Prep time 20 min
- 10 Servings
- 3 Ingredients
Crisp roast potatoes with thyme & garlic 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.
Ingredients:
Instructions:
- Preheat your oven to 200°C (400°F) to ensure it's hot enough to create crisp, golden potatoes.
- Peel and wash the potatoes. Cut them into evenly-sized chunks, about 2 inches each, to ensure they cook evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
With these tips and tricks, you'll have mouthwatering crisp roast potatoes with thyme & garlic 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!
| Nutrition Facts | |
|---|---|
| Serving Size | 210 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 4.14g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.22g | 11% |
| Sugar 1.65g | 2% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.89g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 24mg | 4% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 2.13mg | 13% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.02mg | 0% |
| Vitamin K 4.01ug | 3% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 1.63mg | 15% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 850mg | 25% |
| Selenium, Se 0.86ug | 2% |
| Sodium, Na 12mg | 1% |
| Zinc, Zn 0.61mg | 6% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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