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Crunchy Potatoes with Thyme
We love the crunchy texture of these potatoes. You only need to break the skin of the potatoes with a fork, not mash them fully. You can also use the palm of your hand to press down gently and crack them open slightly. This gives a lovely scrunched surface that crisps up wonderfully and absorbs the herb flavour.
Prep Time
5 mins
Cook Time
50 mins
Serves
6–8
Salads & Sides
Potluck
$
Quick & Easy
Kids
Ingredients
1.5–2kg baby potatoes, scrubbed
2 tbsp extra-virgin olive oil
2 tsp fresh thyme leaves, or 1 tsp dried
1 tsp flaky sea salt
Method
Preheat oven to 200˚C/400F.
Boil the potatoes for 10 minutes in lightly salted water.
Drain well and transfer to a roasting dish.
Use a fork to break the skins and slightly flatten the potatoes.
Drizzle with oil, sprinkle with thyme and flaky salt and roast until crispy and golden — about 40 minutes. Serve hot.
