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 Time5 minutesmins
Cook Time1 hourhr
Course: Side Dish
Cuisine: Western
Keyword: Baby potatoes, new potatoes, roast potatoes
Servings: 5- 6 as a side
Calories: 255cal
Author: Nagi
Ingredients
1 kg/ 2 lbbaby potatoesor other small potatoes, halved (Note 1)
4tbspextra virgin olive oil
1tspcooking/kosher salt
1/4tspblack pepper
5garlic cloves with skin on, smashed (Note 2)
5thyme sprigsor 3 rosemary sprigs (Note 3 for dried herbs)
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.
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.
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!)
Serve - Sprinkle with parsley, if using, and serve immediately!
Notes
1. Potatoes - Ideal potato size ~ 4cm/1.6". Use any small potatoes that can be cooked with the skin on. Baby potatoes, cocktail potatoes, new potatoes, red potatoes, creamer potatoes! Cut larger ones into 3 or 4 so they are all roughly the same size (shape doesn't matter).2. Smashed garlic – This method of smashing opening garlic releases garlic flavour into the potatoes as they roast but keeps the garlic whole so it won’t burn like minced garlic does.3. Dried herbs (thyme, rosemary) can be used if you don't have fresh. But add them halfway through the roasting time else it will burn. Use 1 tsp or so.4. TIPS:
Potatoes stuck? Don't worry! If some potatoes are adhered to the tray, don't fret, it means the crust hasn't formed. Just leave it, rather than ripping the crust off. It will release when ready!
Golden tip: If you can be bothered, arrange pale sides of potatoes facedown onto the tray for the last 30 minutes. The side of potatoes facedown on the tray will become extra golden.
5. Leftovers will last for 3 days in the fridge but there's nothing quite like freshly made roast potatoes! I like to revive leftovers but flattening them slightly then pan frying to reheat and make crisp.Nutrition per serving assuming this serves 5.