Here’s a simple and delicious Thyme Roasted Potatoes recipe that’s crispy on the outside, tender on the inside, and full of flavor:
Ingredients (serves 4)
- 1.5 pounds (about 700 g) baby potatoes or Yukon Gold potatoes, cut into halves or quarters
- 2–3 tbsp olive oil
- 1–2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 cloves garlic, minced (optional)
- Salt and black pepper, to taste
- Optional: a squeeze of lemon juice or grated Parmesan for finishing
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Wash and cut potatoes into even-sized pieces for uniform cooking.
- Season: In a large bowl, toss potatoes with olive oil, thyme, garlic (if using), salt, and pepper until evenly coated.
- Roast: Spread the potatoes on a baking sheet in a single layer. Roast for 25–35 minutes, flipping halfway, until golden brown and crispy on the edges.
- Finish: Optional – sprinkle with lemon juice or Parmesan before serving.
✅ Tips for extra crispy potatoes:
- Don’t overcrowd the pan; give potatoes space to roast.
- Use a metal baking sheet instead of glass for better crisping.
- Parboil potatoes for 5 minutes before roasting to speed cooking and get fluffier insides.
If you want, I can also give a garlic-butter thyme potato version that’s extra rich and restaurant-style—super crispy and flavorful.
Do you want me to do that?
