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Crispy potatoes with garlic and thyme recipe

Crispy potatoes with garlic and thyme recipe

35 ratings

These skin-on spuds are a lighter alternative to traditional roasties. Mix it up by substituting the garlic for lemon zest and the thyme for rosemary. See method

  • Serves 6
  • 5 mins to prepare, 40 mins to cook
  • 160 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1kg (2lb) waxy salad potatoes, such as Charlotte, halved if large
  • 2 tbsp olive oil
  • 2 garlic cloves, roughly chopped
  • 4 sprigs thyme, leaves only
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    1g 1%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 29.1g Protein 3.5g Fibre 2.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a large pan of boiling salted water for 15-18 minutes, or until softened. Drain the potatoes and transfer to a roasting tin.
  2. Using the back of a wooden spoon, gently crush the potatoes, until slightly flattened.
  3. Drizzle over the olive oil, season well and toss with the garlic and the thyme leaves. Roast for 20-25 minutes, or until crispy and golden.

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