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Crispy potatoes with garlic and thyme recipe

Crispy potatoes with garlic and thyme recipe

37 ratings

Created by The Tesco Real Food team

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

Ingredients

  • 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

    670kj
    160kcal     8%

  • 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

Method

  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.

See more Vegetarian recipes

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