These delicious roast potatoes are a great addition to any roast dinner. They are crisp on the outside but fluffy on the inside and the combination of garlic, butter and thyme work perfectly with the potato.
They are roasted in a combination of oil and then butter which just adds an extra layer of flavour to the potatoes. If desired you could also add a squeeze of lemon juice and zest depending on what you are serving them with, I normally only make these with a Sunday dinner along with my rich Red Onion Gravy. Try these potatoes served with my Pistachio Topped Maple Glazed Carrots!
They are a little more time consuming to make than other types of roast potatoes but, I promise you, they are worth spending that extra bit of time in the kitchen. The cloves of garlic are edible once roasted, not to mention absolutely delicious, so ensure you serve those up too.
I have noted the serving size to be between two and four which may seem vague, however, this depends entirely on the individual and how much they love potatoes.
You can use any type of tray for this recipe as long as it is quite deep. These roast potatoes will take around an hour to cook and you may want to keep an eye on them toward the end to ensure they don’t burn as ovens tend to vary.
If you like this recipe you might also like my Rosemary Hasselback Potatoes or my Buttery Smashed Potato recipe which you can find here. If you like the combination of garlic and thyme when you’re roasting food in the oven you may also like my Thyme Roasted Butternut Squash recipe.
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