This is my everyday roast potatoes recipe. I use baby potatoes so it’s quick prep (no peeling). Great garlic-thyme flavour. Fresh herbs really are lovely, though dried can be used in a pinch! Don’t make the mistake of using minced garlic. It burns!
My everyday roast potatoes
I have a recipe for devilishly good crispy roast potatoes. They are the roast potatoes everybody dreams about, with a thick craggy crust that stays crispy for ages.
But they are not Monday night potatoes. They are reserved for when I’m out to impress.
Today’s roast potato recipe is what I make in my day to day life. Low effort yet utterly delicious, with a lovely golden outsides, soft insides, infused with beautiful garlic-thyme flavours.
Serve with everything!
What you need
Here’s what you need:
Potatoes – Use any small potatoes that can be cooked with the skin on. Baby potatoes, cocktail potatoes, new potatoes, red potatoes, creamer potatoes!
My ideal potato size is ~ 4cm/1.6″ which is a nice (big) bite size once cut in half. Half is ideal because there’s only one cut face to make golden (remember, this is my easy roast potatoes recipe!). If it’s much larger, cut into 3 pieces but just be mindful that you won’t get a very good golden colour on more than one cut face.
Garlic – Whole, unpeeled, with the skin on. We’re going to smash them with the side of our knife to make them burst open but remain (mostly) in one piece. Why not use minced garlic? Because it burns. And burnt garlic is bitter. Not pleasant!
You will be surprised how much garlic flavour is imparted from smashed garlic. Your house will smell amazing. 🙂
Thyme or rosemary sprigs – Thyme is my default but rosemary is also lovely. If you don’t have fresh herbs, you can use dried. But toss it in halfway through the roasting time, else it will burn.
Olive oil – Just your everyday cooking oil. No need to crank out the good stuff, reserve that for salad dressings!
Potato roasting words of wisdom
It really does take an hour. Don’t shortcut it. Nobody likes underdone potatoes!
Only toss once – the potatoes need undisturbed time to go golden.
If your potatoes are stuck, don’t force them and rip the crust off! They will loosen naturally when ready.
You can use baking paper if you want…..but full contact with metal gives the best colour and crispiness!
How to make easy roast potatoes
Toss potatoes in olive oil, salt and pepper. I just do this on the tray, because why create more washing up? Then toss through garlic and thyme.
Roast for 30 minutes at 200°C / 400°F (180°C fan-forced).
Toss – Remove from oven, then toss. If any are stuck, leave them. They will release when ready!
PRO TIP: Arrange the less golden cut sides facedown on the tray as they will get the best colour during the 2nd baking time.
Roast for a further 25 to 35 minutes. Toss again then pile onto serving plate and serve!
I don’t need to tell you what to serve with roast potatoes.
But what I do want to tell you is what I do with leftovers! I find roast potatoes get a bit sad and soggy when left overnight in the fridge. So I like to transform them into stovetop crispy smashed potatoes. Just lightly press down on the potatoes to flatten slightly (but still stay in once piece) using a glass, your hand or a spatula. Then pan fry in a little oil until golden and crisp.
HOW GOOD DO THESE LOOK???
Frankly, it’s worth making a batch of these roast potatoes just so you can do the smashed potatoes!! – Nagi x
Watch how to make it
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Easy roast potatoes
Ingredients
- 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)
Optional garnish
- Finely chopped parsley or fresh thyme (optional)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan).
- 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!
Recipe Notes:
- 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.
Nutrition Information:
Life of Dozer
Dozer on a mini break! Staying in a lovely rustic converted church near the Colo River, only 90 minutes from home. So close – yet feels so far! Wait until you see the kitchen. #goals
This may be cooking heresy, but I microwave my potatoes first before roasting as it cuts the cooking time in half. Do you think it makes a difference?
I do too. In addition, I heat the olive oil in the oven for 10 minutes then toss with the potatoes. Always crispy, always delicious.
I do this, too 😊
It does. Less time in oven = less golden 🙂 N x