Roasted Garlic and Thyme Potatoes

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.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 369
• Protein: 6 g
• Carbs: 42 g
• Fat: 18 g

Ingredients

• 1 kg Potato ( washed and cut into wedges )
• 4 piece Garlic ( whole crushed cloves )
• 3 tbsp Extra virgin olive oil
• 3 piece Thyme ( fresh sprigs )
• 2 piece Rosemary optional ( fresh sprigs )
• 30 g Minimum butter sweet ( in small knobs )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Potato Prep

   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. Coating and Aromatics

   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. Roasting

   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. Final Glaze

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat for 5 minutes in a very hot oven to restore the crunch.