Crispy on the outside, tender on the inside, these roasted potatoes with thyme are a simple yet irresistible side dish for any meal.
Packed with fiber, potassium, and healthy fats from olive oil, this vegetarian-friendly recipe is both nutritious and satisfying.
Quick to prepare and easy to customize, it’s perfect for weeknight dinners or meal prep.
Roasted Potatoes With Garlic Thyme
Equipment
- 1 Baking sheet
- 1 Garlic Press
- 1 Mixing bowl
- 1 Kitchen knife
- 1 chopping board
Ingredients
- 800 g Yukon Gold potatoes peeled and chopped
- 3 cloves garlic crushed
- ¼ cup fresh parsley finely chopped
- 1 teaspoon thyme
- ½ teaspoon salt
- ¼ cup olive oil
Instructions
- Preheat The Oven: Begin by setting your oven to 218°C (425°F). Preheating is crucial for achieving that golden, crispy exterior while keeping the inside fluffy. Line a baking sheet with parchment paper to prevent sticking and ensure even browning. The parchment also makes cleanup quick and stress-free.
- Prepare The Potatoes: Peel 800 grams of Yukon Gold potatoes and cut them into evenly sized chunks. Aim for pieces about 2–3 cm in size; larger chunks retain a soft, creamy interior, while smaller chunks can overcook and dry out. Once chopped, place the potatoes in a large mixing bowl.
- Dry The Potatoes: Pat the potato chunks thoroughly with a clean kitchen towel or paper towels. Removing excess moisture is key to creating a crisp outer layer during roasting. Wet potatoes tend to steam instead of roast, so this step ensures a perfect golden texture.
- Crush The Garlic: Take 3 cloves of garlic and crush them using a garlic press or finely mince with a knife. Freshly crushed garlic releases maximum flavor and will infuse the potatoes while roasting, adding a fragrant, savory aroma.
- Chop The Fresh Herbs: Finely chop ¼ cup of fresh parsley. This will add a pop of color, freshness, and subtle herbal notes to the dish. Combining the parsley with the thyme ensures your potatoes are aromatic and flavorful.
- Mix Seasonings And Oil: Add the crushed garlic, chopped parsley, 1 teaspoon of thyme, and ½ teaspoon of salt directly into the mixing bowl with the potato chunks. Pour ¼ cup of olive oil over the potatoes. Olive oil not only enhances flavor but also promotes browning and crispiness.
- Toss Everything Together: Using a spatula or your hands, gently toss the potatoes until every piece is coated evenly with oil, garlic, herbs, and salt. Ensure all chunks are well-covered; this guarantees consistent flavor and an even golden-brown finish.
- Arrange On Baking Sheet: Spread the potatoes in a single, even layer on the prepared baking sheet. Avoid overcrowding; crowded potatoes steam rather than roast. Give them space so each chunk can crisp up beautifully.
- Roast The Potatoes: Place the baking sheet in the preheated oven. Roast for 30–35 minutes, flipping the potatoes halfway through with a spatula to ensure all sides turn golden brown and crispy. Keep an eye on the potatoes toward the end to avoid burning.
- Check Doneness: Pierce a few chunks with a fork to ensure they are tender inside. The exterior should be crisp and golden, while the interior remains soft and fluffy. Adjust cooking time slightly if necessary, depending on your oven and potato size.
- Serve And Garnish: Remove the roasted potatoes from the oven and transfer to a serving dish. Optionally, sprinkle with a touch of extra fresh parsley for added color and freshness. Serve immediately while hot and enjoy the perfect combination of crispiness and tenderness.
Notes
- Best potatoes to use: Yukon Golds are ideal for their balance of creaminess and fluffiness, but Russets or Red potatoes also roast beautifully.
- Cutting tip: Larger chunks (2–3 cm) provide the best contrast between crispy edges and a soft center.
- Crispiness booster: Patting potatoes completely dry before roasting helps them crisp instead of steam.
- Even cooking: Spread potatoes in a single layer without overcrowding the tray.
- Flavor upgrade: Add fresh rosemary or a sprinkle of smoked paprika for a different flavor twist.
Chef’s Secrets For Perfect Results
The secret to unforgettable roasted potatoes lies in three key steps: drying, spacing, and high heat.
Removing all surface moisture ensures that the potatoes roast to a golden crunch instead of steaming.
Giving each potato chunk enough space on the tray allows hot air to circulate evenly, creating a crisp crust.
Finally, roasting at 218°C (425°F) delivers the perfect balance—crispy outside and pillowy inside.
Choosing Yukon Golds or Russets also matters, as they have the right starch content to achieve that irresistible texture.
Serving Suggestions For Any Occasion
These roasted potatoes are incredibly versatile and pair well with a wide variety of meals.
Serve them alongside roasted chicken, grilled fish, or steak for a hearty dinner.
For a vegetarian-friendly option, combine them with sautéed greens, a fresh salad, or roasted vegetables.
They’re also an excellent side for holiday spreads and Sunday roasts.
For extra indulgence, drizzle them with a squeeze of lemon juice, a dollop of garlic aioli, or a sprinkle of Parmesan cheese just before serving.
Storage Tips To Keep Them Fresh
If you have leftovers, allow the roasted potatoes to cool completely before storing.
Transfer them to an airtight container and refrigerate for up to 3–4 days.
To reheat, avoid the microwave, which makes them soft.
Instead, re-crisp them in a hot oven at 200°C (400°F) for about 10 minutes, or quickly pan-fry them with a touch of olive oil.
These potatoes are also freezer-friendly—spread cooled potatoes on a tray, freeze until solid, then transfer to freezer bags.
Reheat directly from frozen in the oven for best results.
Frequently Asked Questions
1. Can I use dried herbs instead of fresh?
Yes, dried thyme works just as well if you don’t have fresh. Use about half the amount since dried herbs are more concentrated.
2. How do I make the potatoes extra crispy?
Pat them very dry, use a generous coating of olive oil, and ensure they aren’t overcrowded on the baking sheet.
Preheating the oven thoroughly also helps create maximum crispiness.
3. What potatoes work best for roasting?
Yukon Golds are the top choice for a creamy inside with a crispy outside.
Russets deliver a fluffier texture, while Red potatoes hold their shape better if you prefer a firmer bite.
4. Can I prepare these ahead of time?
Yes, you can peel and cut the potatoes a few hours in advance.
Keep them submerged in cold water to prevent browning, then drain and pat dry just before roasting.
5. How can I add more flavor?
Experiment with spices such as smoked paprika, cumin, or chili flakes.
Fresh herbs like rosemary, oregano, or dill also bring a delicious twist. For a zesty kick, finish with a squeeze of lemon juice before serving.
