Cut your potatoes smaller so that there’s no need to par-boil to achieve perfectly crispy garlic and thyme flavoured spuds, with fluffy centres
Prep:15 mins
Serves 8
2kg Maris Piper or baking potatoes5 garlic cloves3 thyme sprigs3 tbsp olive oil
STEP 1Heat oven to 180C/160C fan/gas 4. Peel the potatoes and cut them into cubes. Put the garlic, thyme and oil in a large roasting tin, and put it in the oven for 5 mins.STEP 2Tip the potatoes into the roasting tin, quickly turn them to coat in the oil, then spread them out in a single layer. Season well and roast for 1–11/2 hrs, turning occasionally during cooking, until golden and crispy.
