Potatoes roasted with fresh thyme, salt and pepper until crispy. These crispy roasted garlic thyme potatoes make the ultimate side or snack.
Happy Sunday!
It’s been almost a week into the new year and so much has happened already. I met my boyfriend’s parents for the first time on New Year’s Day, and that was super nerve wracking. Hopefully I left a good impression. And then last night, I got to watch my first basketball game at the new Chase Center in San Francisco. We were lucky and managed to get cheap tickets to watch the Warriors’ game. Truthfully, I’m not really into sports, but I do love new experiences and I don’t mind watching it, especially if I’m with someone who is really into it. Plus, I really wanted to see the new Chase Center. And they still had Christmas decorations up. So it was perfect!
In the mean time, let’s talk about crispy potatoes.
Let’s be honest: I love potatoes in all forms. Mashed, roasted, fried, baked, grilled. However, you want to serve it to me. The crispier, the better. Although I guess you can’t really make mashed potatoes crispy.
When I make potatoes at home, I love to roast them in the oven. The best way to get them super crispy is to first boil them in water until the potatoes are soft. Drain the water and toss them in olive oil. Tossing the potatoes roughens the edges and releases the starch so that when you roast them, they’ll get extra crispy. Just the way I like them.
I’ve been obsessing over these crispy roasted garlic thyme potatoes for a little while now. They’re so easy to make with simple ingredients that you can find in your pantry.
Just garlic, fresh thyme, and salt and pepper. Simple flavors, yet somehow that’s all you need to make these potatoes the perfect side. Or in my case, it’s also perfect as a snack.
Preheat the oven to 450F. Lightly grease the baking sheet with olive oil. Set aside for now.
In a medium sized pot, add chopped potatoes and fill with water until it covers about an inch above the potatoes. Cook the potatoes over medium to high heat until the potatoes have softened. About 10 to 15 minutes.
Once the potatoes are soft, drain the water. Drizzle about 2-3 tablespoons of olive oil over the potatoes, add minced garlic, and toss until the potatoes are lightly coated with the olive oil.
Spread the potatoes on the baking sheet. Season with salt and pepper. Add sprigs of fresh thyme.
Roast the potatoes for about 35-40 minutes until the potatoes are crispy to your liking. Rotate the potatoes part way through so that all the sides get crispy. The longer you leave the potatoes in the oven, the crispier they get.
Serve the crispy roasted garlic thyme potatoes warm. Season with more salt and pepper if desired.
- 6 small potatoes
- 3-4 tablespoons olive oil
- 2 cloves of garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 sprigs thyme leaves
- Preheat the oven to 450F. Lightly grease the baking sheet with olive oil. Set aside for now.
- In a medium sized pot, add chopped potatoes and fill with water until it covers about an inch above the potatoes. Cook the potatoes over medium to high heat until the potatoes have softened. About 10 minutes.
- Once the potatoes are soft, drain the water. Drizzle about 2-3 tablespoons of olive oil over the potatoes, add minced garlic, and toss until the potatoes are lightly coated with the olive oil. Spread the potatoes on the baking sheet. Season with salt and pepper. Add sprigs of fresh thyme.
- Roast the potatoes for about 35-40 minutes until the potatoes are crispy to your liking. Rotate the potatoes part way through so that all the sides get crispy. The longer you leave the potatoes in the oven, the crispier they get.
- Serve the crispy roasted garlic thyme potatoes warm. Season with more salt and pepper if desired.
Loved your post! I tried out this recipe over the weekend and it was delicious! I wrote a reply on my own blog: https://taylorsblog4.wordpress.com/2021/10/25/potatoes-please/
Cooking them first before roasting in the oven gets them crispier? Wow, I need to try that. I usually just cut them and directly lay them out on the sheet in olive oil, a bit of salt, herbs, and spices to put straight into the oven.
Cooking them first and tossing them in olive oil roughens up the edges and releases starch so when you roast them, it cuts down the time and makes the potatoes crispier.
Thanks Andrea! Time wise it’s the same but they probably won’t come out as chips (British one) if cooked before so I make a note of that.
Simply delicious, I bet!
So delicious!
Yummy going to try this today.
Yummy!