This is my everyday roast potatoes recipe. I use baby potatoes so it’s quick prep (no peeling). Great garlic-thyme flavour. Fresh herbs really are lovely, though dried can be used in a pinch! Don’t make the mistake of using minced garlic. It burns!
My everyday roast potatoes
I have a recipe for devilishly good crispy roast potatoes. They are the roast potatoes everybody dreams about, with a thick craggy crust that stays crispy for ages.
But they are not Monday night potatoes. They are reserved for when I’m out to impress.
Today’s roast potato recipe is what I make in my day to day life. Low effort yet utterly delicious, with a lovely golden outsides, soft insides, infused with beautiful garlic-thyme flavours.
Serve with everything!
What you need
Here’s what you need:
Potatoes – Use any small potatoes that can be cooked with the skin on. Baby potatoes, cocktail potatoes, new potatoes, red potatoes, creamer potatoes!
My ideal potato size is ~ 4cm/1.6″ which is a nice (big) bite size once cut in half. Half is ideal because there’s only one cut face to make golden (remember, this is my easy roast potatoes recipe!). If it’s much larger, cut into 3 pieces but just be mindful that you won’t get a very good golden colour on more than one cut face.
Garlic – Whole, unpeeled, with the skin on. We’re going to smash them with the side of our knife to make them burst open but remain (mostly) in one piece. Why not use minced garlic? Because it burns. And burnt garlic is bitter. Not pleasant!
You will be surprised how much garlic flavour is imparted from smashed garlic. Your house will smell amazing. 🙂
Thyme or rosemary sprigs – Thyme is my default but rosemary is also lovely. If you don’t have fresh herbs, you can use dried. But toss it in halfway through the roasting time, else it will burn.
Olive oil – Just your everyday cooking oil. No need to crank out the good stuff, reserve that for salad dressings!
Potato roasting words of wisdom
It really does take an hour. Don’t shortcut it. Nobody likes underdone potatoes!
Only toss once – the potatoes need undisturbed time to go golden.
If your potatoes are stuck, don’t force them and rip the crust off! They will loosen naturally when ready.
You can use baking paper if you want…..but full contact with metal gives the best colour and crispiness!
How to make easy roast potatoes
Toss potatoes in olive oil, salt and pepper. I just do this on the tray, because why create more washing up? Then toss through garlic and thyme.
Roast for 30 minutes at 200°C / 400°F (180°C fan-forced).
Toss – Remove from oven, then toss. If any are stuck, leave them. They will release when ready!
PRO TIP: Arrange the less golden cut sides facedown on the tray as they will get the best colour during the 2nd baking time.
Roast for a further 25 to 35 minutes. Toss again then pile onto serving plate and serve!
I don’t need to tell you what to serve with roast potatoes.
But what I do want to tell you is what I do with leftovers! I find roast potatoes get a bit sad and soggy when left overnight in the fridge. So I like to transform them into stovetop crispy smashed potatoes. Just lightly press down on the potatoes to flatten slightly (but still stay in once piece) using a glass, your hand or a spatula. Then pan fry in a little oil until golden and crisp.
HOW GOOD DO THESE LOOK???
Frankly, it’s worth making a batch of these roast potatoes just so you can do the smashed potatoes!! – Nagi x
Watch how to make it
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Easy roast potatoes
Ingredients
- 1 kg/ 2 lb baby potatoes or other small potatoes, halved (Note 1)
- 4 tbsp extra virgin olive oil
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 5 garlic cloves with skin on , smashed (Note 2)
- 5 thyme sprigs or 3 rosemary sprigs (Note 3 for dried herbs)
Optional garnish
- Finely chopped parsley or fresh thyme (optional)
Instructions
- Preheat oven to 200°C / 400°F (180°C fan).
- Smashed garlic – Place side of knife on unpeeled garlic clove. Hit firmly with palm of hand so the garlic bursts open a bit but mostly stays in tact.
- Toss – Put potatoes on a tray and push together. Drizzle with oil, sprinkle with salt and pepper. Toss to coat. Toss through thyme and garlic. Spread out on tray.
- Roast 1 hour – Roast for 30 minutes. Toss. Roast for a further 25 to 35 minutes, or until the potatoes are golden. (Note 4 for stuck potatoes & golden TIPS!)
- Serve – Sprinkle with parsley, if using, and serve immediately!
Recipe Notes:
- Potatoes stuck? Don’t worry! If some potatoes are adhered to the tray, don’t fret, it means the crust hasn’t formed. Just leave it, rather than ripping the crust off. It will release when ready!
- Golden tip: If you can be bothered, arrange pale sides of potatoes facedown onto the tray for the last 30 minutes. The side of potatoes facedown on the tray will become extra golden.
Nutrition Information:
Life of Dozer
Dozer on a mini break! Staying in a lovely rustic converted church near the Colo River, only 90 minutes from home. So close – yet feels so far! Wait until you see the kitchen. #goals
I learned so many things with this simple recipe.
1. Roasting single cloves of garlic in their skin. They were so tender and sweet and the flavor leaked on the potatoes. I got so excited I tried it with sautéed onions and peppers on the stove instead of mincing it. It turned out great!
Back to the recipe.
2. I learned that the caramelized potatoes will release in their own. I used to scrape and loose that wonderful skin. I just have to be patient.
The down side to this recipe is that I was making it for someone else.. I went to the store and purchased potatoes to do it again tomorrow for my family. You never steer me wrong Nagi! Thank you 😊
Made these potatoes, amazing. I steamed the potatoes first, so soft on the inside, very crispy outside. Huge hit.
As always,you are the best Nagi.
So good, it was eaten up so fast. My family asked me to make it like this every time
Hi Nagi!
Wondering if you have a recommended type of roasting pan for roast potatoes/vegies? Stainless steel? Aluminium? There seems so many types to choose from.
Thanks! 😊
I knew they are going to be very good.
Very simple and perfect.
Thank you!
Very very yummy. Why don’t u make some and send it over to my house.
Another smashing recipe, no doubt it will be our house fav, thank you Nagi you are the best !!
Thanks Avi! Glad you like it 🙂 Simple but good! N x
That photo of Dozer with the stick is a classic. Beautiful boy
He has NEVER retrieved in his life!!
Simple is always the best. Believe it or not, I make a potato salad with these as well. Just using normal potato salad ingredients with roast potatoes rather than boiled or steamed. Try it one day Nagi. But these are also a great addition to a leafy salad as well.
YUM. I have a roasted bay potatoes salad with warm honey mustard sauce, it’s so good! So you do yours with classic mayo/sour cream dressing?? N x
Sour cream, mayonnaise and small amount of cider vinegar and wholegrain mustard. Then the usual scallions, julienned carrots, salt, pepper. But the honey mustard like you said is also awesome.
. So I cam probably make the potatoes ahead? BTW.. I.never liked how boring the potatoes are in the 🥔 salad..so I can’t wait for this
That idea sounds great. We love our potato salad at home here in Brisbane. I must try your idea out soon.
I’m sure you won’t be disappointed. Enjoy.
I use a similar recipe but cook them in my Air Fryer. I’d love to see Nagi print some special recipies just for cooking that way.
Getting an Air Fryer specialist on the team has been on my “want” list for yonks!!! I know an Air Fryer Queen 👸
Nagi, any recipe with potatoes we LOVE, its a daily with us! That being said we 💖 Dozer and all the pictures you post of your special dog. Big Mahalo and continued success. AND I just noticed I can buy your Book on Amazon. I was waiting for the Kindle version need for my eyes Beyond happy. 🙌🏼
I HEAR YOU JANET!!! Potatoes ALL THE WAY!
Recipe looks yummy! But did I miss the pics of the amazing kitchen in the little church? So curious!
It’s coming in the next post!!
Me too!
I love these potatoes! I’m going to try making extra and smash them. Nagi, you are my Go To recipe gal. Hugs to Dozer.
Hugs passed on and happily received, as always!!! N x
Easy but perfect. Thanks for the tips Nagi and Dozer🐾
Hard to beat a crispy potato🥔
Hugs to Sir Dozer 🤗
I hear you Lesley! N x
Juste un petit mot pour vous remercier pour vos belles recettes toujours savoureuses.
Merci beaucoup
Bonjour Carole, ravi de pouvoir discuter avec des lecteurs de France! Merci beaucoup pour votre gentillesse. Continuez à cuisiner nos recettes et amusez-vous bien!
De rien, Carole ! Je suis tellement contente que vous appréciiez mes recettes 🙂 Vous savez que j’ai un chef français dans mon équipe ? Jean-Baptiste. Son nom est trop difficile à prononcer pour nous, alors nous l’appelons simplement JB ! Ha ha !
I always use parchment paper, but now I’m wondering if that’s why they aren’t getting crispy. Thoughts?
It’s a factor 🙂 Full contact on metal helps with crispiness! N x
I didn’t know this about the parchment paper. Good to know.
Hi Bette. I am an experienced bread baker (20+ years, not a pro). I always use parchment paper for my freeform breads (foccacia, rolls, croissants, etc.) to protect the bottom of the bread from excessive browning by insulating the heat. Maybe that small reduction of heat might change the browning/crispness. Perhaps you could experiment with a small increase in your temperature?
Bon chance, J. 😊
Agree Jay! It really can affect how things bake 🙂 N x
Don’t always have fresh garlic. Is garlic powder ok to use on oven potatoes? Can’t drive anymore so don’t way to grocery store and depend on a ride
That’s fine MJ! I would probably use 1/2 tsp, toss it in at the beginning. Actually, I’d probably add 1/2 tsp paprika too 🙂 N x
Great potatoes! I cheat and for extra flavour I use bacon drippings that I’ve saved when cooking bacon.
That’s not a cheat! I’m jealous – you trumped my recipe! LOL
Your recipes are always next level. Superb!
Huge hug for Dozer 🤗🥰
That’s so sweet Raana! N x
These are the recipes I appreciate the most as I never made roast meats. Lived in Malaysia and the cuts of meat were different, as it was in Germany, so roast lamb etc never featured.
I hear you Julie! The most used recipes are simple ones like this, right? 🙂 N x