Best Ever Buttery Garlic & Thyme Roast Potatoes (Gluten Free, Vegan)

Prep: 15 minutesCook: 55 minutesTotal: 70 minutes
Yield: serves 2 to 4Category: Soups/Sides
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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.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 4 large white potatoes
  • 2 - 3 tbsp olive oil
  • 2 tbsp dairy free butter
  • 6 cloves garlic
  • 1/2 handful fresh thyme
  • good pinch sea salt
  • pinch black pepper


  1. Peel the potatoes and slice into large chunks
  2. Add to a pan of salted water, bring to the boil and cook over a moderate heat for ten minutes
  3. Use a collander to drain the potatoes, shake the collander to bash them around a little bit, and set aside for a few minutes to dry
  4. Add two to three tablespoons of olive oil to the bottom of a deep baking tray or tin and place in a preheated oven, (fan oven at 180 degrees Celsius), for five minutes or until sizzling hot
  5. Add the potatoes, peeled whole garlic cloves, and half of the thyme to the tray and place back in the oven, roast for 35 minutes as 180 degrees Celsius
  6. Add the butter to the tray and, once it starts to melt, move it around in the pan ensuring it coats each of the potatoes. Add the remaining thyme and a good pinch of salt and return to the oven to roast for another 20 minutes or until the outsides turn golden brown and crispy


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