These are the most crispy roast potatoes with garlic and thyme you’ll ever try! I’ve not only baked the potatoes with the garlic and thyme but infused the olive oil with it beforehand. Give this recipe a go, it’s truly the BEST.
How to make Crispy Roast Potatoes with Garlic and Thyme:
- Peel and chop your potatoes.
- Place in a pot filled with cold water. Bring to a boil and boil for 5-7 minutes.
- In a saucepan add your olive oil, red wine vinegar, garlic cloves and thyme. Cook for 5-10 minutes over a low flame.
- Drain potatoes, and give your colander a little shake to fluff up your potatoes slightly.
- Transfer your potatoes to your baking tray and pour all of your olive oil mixture over the potatoes (apart from the garlic cloves). Season with a little more salt and black pepper.
- Give your potatoes a good mix, then place your potatoes facing down on the side with the most surface.
- Cut the top of 1-2 garlic bulbs and place exposed side faced down.
- Bake – flipping halfway (optional).
- Enjoy warm!
Baking garlic bulbs with your potatoes:
If you haven’t already tried baked garlic bulbs, you’re in for a treat! Baking whole garlic bulbs creates this beautiful, gooey, caramelised spread.
How to prepare your garlic bulbs:
- Slightly trim only the top of your garlic bulb.
- Face your garlic bulb towards your baking tray to prevent burning.
Infusing your oil before baking:
Infusing your oil with the thyme, garlic and red wine vinegar ensures that every potato is well seasoned. It’s an extra step but it doesn’t take too long to make and it’ll really elevate your crispy roasted potatoes.
I’ve been making these crispy roast potatoes with garlic and thyme for a couple years now and I wanted to share this recipe with you this season, so you can make it for your loved ones this Christmas.
More vegan recipes you’ll love
Print Vegan Crispy Roast Potatoes with Garlic and Thyme
- Total Time: 1 hour
- Yield: 4 people 1x
Description
This one is for all my Cripsy Roast Potato lovers! This thyme, garlic and red wine vinegar infused potatoes are the best you'll EVER try. Don't believe me? Find out for yourself!
Ingredients
- 1.4 kg potatoes (peeled and chopped)
- 3–4 tbsp red wine vinegar
- 5–6 garlic cloves
- 1–2 garlic bulb's
- 7–8 springs of thyme
- 1/3 cup olive oil
- 1 tbsp salt (plus more)
- black pepper
Instructions
- Wash, peel and chop your potatoes. I like to keep my knife at an angle when chopping the potaotes, to create more surface which creates cripsier potatoes.
- Add your chopped potatoes into a pot filled with cold water.
- Preheat your oven to 230C/ 210C fan
- Stir in 1 tbsp salt and bring the water to a boil. Once water starts to boil, boil for 5-7 minutes.
- While your potatoes boiling, in another pot combine your olive oil, red wine vinegar, 5-6 garlic cloves and thyme. Cook on low for around 6-7 minutes.
- Once your potatoes are done boiling, drain with a colander. Shake your colander a couple of times to fluff up the edges of your potatoes.
- Transfer your potatoes to a baking tray, season with a little more salt and black pepper and then pour your olive oil mixture (discarding the garlic cloves).
- Mix to get all your potatoes coated, then flip your potatoes facing down on the side with the flattest surface.(You can use 2 baking tray's if they don't all fit in an even layer)
- Cut the tops of 1-2 garlic bulbs and place face down in your baking tray.
- Bake for 30-45 minutes or until golden and crispy. Flipping halfway.
- Enjoy warm.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 221
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