Crispy potatoes with garlic and thyme recipe

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  • Serves 6
  • 5 mins to prepare, 40 mins to cook
  • 160 calories / serving
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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.

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.

Using the back of a wooden spoon, gently crush the potatoes, until slightly flattened. 

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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  • 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
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  • Energy 672kj 160kcal 8%
  • Fat 4g 6%
  • Saturates 0.5g 3%
  • Sugars 1g 1%
  • Salt 0.2g 3%

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

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