Crispy cubed roasties with garlic & thyme
- Jenny White
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Serves 8
Easy
Prep: 15 mins
Cook: 1 hr and 30 mins
A star rating of 3.6 out of 5.3 ratingsRate
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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
Gluten-free
Healthy
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 2kg Maris Piper or baking potatoes
- 5 garlic cloves
- 3 thyme sprigs
- 3 tbsp olive oil
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Nutrition: per serving
- kcal238
- fat5g
- saturates1g
- carbs42g
- sugars1g
- fibre5g
- protein5g
- salt0.1g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, December 2014
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A star rating of 3.6 out of 5.3 ratings
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