Crispy potatoes with garlic and thyme recipe
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- Serves 6
- Takes 45 mins
- 160 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
Each serving contains
- Energy
- 670kJ 160.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 1g
of the Reference intake
Carbohydrate 29.1gProtein 3.5gFibre 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
