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Crispy potatoes with garlic and thyme recipe
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Created by The Tesco Recipes team
These skin-on spuds are a lighter alternative to traditional roasties. Mix it up by substituting the garlic for lemon zest and the thyme for rosemary. See method
Ingredients
- 1kg (2lb) waxy salad potatoes, such as Charlotte, halved if large
- 2 tbsp olive oil
- 2 garlic cloves, roughly chopped
- 4 sprigs thyme, leaves only
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
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Energy
670kj
160kcal
8%
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Fat
4g
6%
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Saturates
1g
3%
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Sugars
1g
1%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 29.1g
Protein 3.5g
Fibre 2.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Cook the potatoes in a large pan of boiling salted water for 15-18 minutes, or until softened. Drain the potatoes and transfer to a roasting tin.
- Using the back of a wooden spoon, gently crush the potatoes, until slightly flattened.
- Drizzle over the olive oil, season well and toss with the garlic and the thyme leaves. Roast for 20-25 minutes, or until crispy and golden.
See more Vegetarian recipes