Easy roast potatoes
Recipe video above. This is my everyday roast potatoes recipe. No-nonsense, quick to prep, with great garlic-thyme flavour. Fresh herbs are lovely, though dried can be used in a pinch. Don't make the mistake of using minced garlic. It burns!Serve with everything.
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg/ 2 lb baby potatoes (or other small potatoes, halved (Note 1))
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 5 garlic cloves with skin on (, smashed (Note 2))
- 5 thyme sprigs (or 3 rosemary sprigs (Note 3 for dried herbs))
- Finely chopped parsley or fresh thyme ((optional))
Instructions
- 1
Preheat oven to 200°C / 400°F (180°C fan).
- 2
Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
- 3
Toss - Put potatoes on a tray and push together. Drizzle with oil, sprinkle with salt and pepper. Toss to coat. Toss through thyme and garlic. Spread out on tray.
- 4
Roast 1 hour - Roast for 30 minutes. Toss. Roast for a further 25 to 35 minutes, or until the potatoes are golden. (Note 4 for stuck potatoes & golden TIPS!)
- 5
Serve - Sprinkle with parsley, if using, and serve immediately!