Crispy potatoes with garlic and thyme

Crispy potatoes with garlic and thyme

You can mix up this crispy side dish by substituting the garlic for lemon zest and the thyme for rosemary.

Prep time: 5 minutes

Cook time: 40 minutes

Servings: 6 people


  • 1kg of white potatoes
  • 2 tbsp olive oil
  • 2 garlic cloves, roughly chopped
  • 4 sprigs thyme, leaves only


Preheat the oven to gas 6, 200°C, fan 180°C.

Cook the potatoes in a large pan of boiling salted water for 15-18 minutes, or until softened.

Drain the potatoes and transfer to a roasting tin.

Using the back of a wooden spoon, gently crush the potatoes, until slightly flattened. 

Drizzle over the olive oil, season well and toss with the garlic and the thymeleaves.

Roast for 20-25 minutes, or until crispy and golden.