Crispy cubed roasties with garlic & thyme

Crispy cubed roasties with garlic & thyme

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(2 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


Serves 8
Cut your potatoes smaller so that there's no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal238
  • fat5g
  • saturates1g
  • carbs42g
  • sugars1g
  • fibre5g
  • protein5g
  • salt0.1g
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  • 2kg Maris Piper or baking potatoes
  • 5 garlic cloves
  • 3 thyme sprigs
  • 3 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…


  1. Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.

  2. Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1–11/2 hrs, turning occasionally during cooking, until golden and crispy.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
17th Aug, 2017
How should you prepare the garlic cloves? Sliced/crushed/whole?
goodfoodteam's picture
17th Aug, 2017
Thanks for your question. You can leave the garlic cloves whole in their skin. The roasted garlic can be easily squeezed out once cooked.
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