Crispy cubed roasties with garlic & thyme
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
Ingredients
- 2kg Maris Piper or baking potatoes
- 5 garlic cloves
- 3 thyme sprigs
- 3 tbsp olive oil
Method
-
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.
-
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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