Here’s a simple, flavorful Roasted Potatoes with Garlic and Thyme recipe—crispy on the outside, tender on the inside, and perfect with almost any meal.
Roasted Potatoes with Garlic and Thyme
Ingredients (serves 4)
- 2 lbs potatoes (Yukon Gold or red potatoes work great)
- 3 tbsp olive oil
- 4 cloves garlic, minced or thinly sliced
- 1½ tsp salt
- ½ tsp black pepper
- 1–2 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Optional: ½ tsp paprika or red pepper flakes
Instructions
- Preheat oven
- Preheat to 425°F (220°C).
- Line a baking sheet with parchment or lightly grease it.
- Prepare potatoes
- Wash and cut potatoes into evenly sized chunks.
- Pat dry with a towel (this helps them crisp).
- Season
- Toss potatoes with olive oil, garlic, salt, pepper, and thyme until well coated.
- Roast
- Spread potatoes in a single layer on the baking sheet.
- Roast for 35–45 minutes, turning once halfway through, until golden brown and crispy.
- Serve
- Taste and adjust seasoning if needed.
- Serve hot.
Tips & Variations
- For extra crispiness, soak cut potatoes in cold water for 20 minutes, then dry well
- Add a squeeze of lemon juice after roasting for brightness
- Finish with grated Parmesan for a savory twist
If you want, I can also share a cast-iron skillet version or a rosemary-garlic variation.
