Ah, thyme potatoes! Those are delicious roasted or sautéed potatoes with a fragrant touch of thyme. Here’s a simple, tasty recipe:
Ingredients (serves 3–4)
- 1.5 pounds (about 700g) potatoes (Yukon Gold or red potatoes work best)
- 2–3 tablespoons olive oil or melted butter
- 1–2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 cloves garlic, minced (optional but tasty)
- Salt and pepper to taste
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Prep the potatoes: Wash and cut potatoes into even-sized cubes or wedges.
- Season: In a large bowl, toss potatoes with olive oil, thyme, garlic (if using), salt, and pepper until evenly coated.
- Roast: Spread the potatoes in a single layer on a baking sheet. Roast for 25–35 minutes, turning once halfway, until golden and crispy on the edges.
- Serve: Sprinkle with a little fresh parsley if you like and serve hot.
💡 Tips:
- For extra crispiness, soak potato cubes in cold water for 15–20 minutes before roasting, then dry well.
- Fresh thyme gives a brighter flavor than dried, but dried works fine in a pinch.
If you want, I can give you a quick stovetop version that’s done in 15 minutes instead of roasting. Do you want me to share that?
