Roasted Potatoes With Garlic Thyme
Golden, crispy roasted potatoes infused with fresh thyme and garlic, offering a simple, nutritious, and satisfying side dish. Perfect for weeknight dinners, meal prep, or pairing with your favorite mains.
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.
