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Ingredients

2kg Kipfler potatoes (see note), peeled, halved lengthways
1 head garlic, unpeeled, cloves separated
10 fresh thyme sprigs
60ml (1/4 cup) extra virgin olive oil
Fresh thyme sprigs, extra, to serve

Method

Step 1 Place the potato in a stockpot and cover with water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 minutes or until the potato is partially cooked. Drain.
Step 2 Preheat oven to 200°C. Place the potato, cut-side down, in a roasting pan. Use a fork to scrape the tops slightly. Pierce the garlic cloves. Add the garlic and thyme to the pan. Drizzle with the oil. Season with salt and pepper. Toss to combine. Roast for 1 hour or until golden. Transfer to a serving bowl. Top with extra thyme.

Crisp roast potatoes with thyme & garlic

How to make Crisp roast potatoes with thyme & garlic

Ingredients

Method