Roasted Garlic and Thyme Potatoes
Ingredients
- 1 kgPotato (washed and cut into wedges)
- 4 pcGarlic (whole crushed cloves)
- 3 tbspExtra virgin olive oil
- 3 pcThyme (fresh sprigs)
- 2 pcRosemary (fresh sprigs)
- 30 gUnsalted butter (in small knobs)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Golden, blistered skins with a center as soft as mash. The scent of roasted garlic and toasted thyme fills the air the moment the oven door opens.
- 1
Wash the potatoes but do not peel them. Cut into even wedges. Dry them thoroughly in a clean cloth; any moisture will prevent the skin from crisping up.
- 2
In a large bowl, toss the wedges with olive oil, garlic cloves crushed with their skins on, thyme, and rosemary. Every piece must glisten with oil.
- 3
Spread the potatoes on a tray without overlapping. Bake at 200°C. Turn them halfway through. They are done when the skin blisters and a knife tip slides in with zero resistance.
- 4
Straight out of the oven, add small knobs of butter. It will melt instantly, glazing the potatoes. Finish with sea salt and freshly cracked pepper.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the tray: if the potatoes touch, they will steam instead of roast.
- Leaving the garlic skin on prevents it from burning and turns the inside into a sweet, spreadable cream.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat for 5 minutes in a very hot oven to restore the crunch.
