Buttery roast thyme potatoes

Buttery roast thyme potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Serves 6
A wonderful melt-in-the-mouth accompaniment to a meat dish

Nutrition and extra info

  • Vegetarian


  • kcal321
  • fat16g
  • saturates8g
  • carbs42g
  • sugars0g
  • fibre4g
  • protein5g
  • salt0.28g
Save to My Good Food
Please sign in or register to save recipes.


  • 1¼kg small waxy potato, such as Charlotte or Anya



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large onions, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 sprigs thyme, chopped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.

  2. Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr – the potatoes should be meltingly soft and the top golden and crusty.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

techeuro's picture

Worked just fine. The key is to cook it long and slow. I would go as high as 90 mins on 140c fan. Used Garlic salt to add some more flavour.

nuffinbuttrouble's picture

I also struggle with the lack of quantities given on the website, such a shame because other than that it is such a great site. Allow longer than an hour for cooking or par boil spuds, mine weren't any where near cooked after an hour. good result in the end though

ejwheeler's picture

The original recipe states 1.25 kg of potatoes. I do wish BBC GF would check the text.

eleanormayo's picture

Annoyingly this recipe does not state the quantity of potatoes you should use.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…