Easy roast potatoes

Name: Kentang panggang yang mudah
Total time: 65 min
Yield: 5 servings
Cuisine: Indonesian
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 g arlic cloves with skin on (, smashed (Note 2)); 5 thyme sprigs (or 3 rosemary sprigs (Note 3 for dried herbs)); Finely chopped parsley or fresh thyme ((optional))

Recipe video above. This is my everyday roast potatoes recipe. No-nonsense, quick to prep, with great garlic-thyme flavour. Fresh herbs are lovely, though dried can be used in a pinch. Don't make the mistake of using minced garlic. It burns!Serve with everything.

⏱️ 65 min 🔪 Prep: 5 min 🔥 Cook: 60 min 📊 Medium ⭐ 5.0 (25) 👁️ 18 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

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 g arlic cloves with skin on (, smashed (Note 2))
5 thyme sprigs (or 3 rosemary sprigs (Note 3 for dried herbs))
Finely chopped parsley or fresh thyme ((optional))

Steps

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!