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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