A delightful twist on classic roasted potatoes, featuring a crispy texture and aromatic herbs.
Preheat your oven to 425°F (220°C).
Preheating the oven ensures even cooking and helps achieve a crispy texture.
Wash the potatoes thoroughly and cut them into bite-sized chunks.
Uniformly sized pieces cook evenly, ensuring a consistent texture.
Bring a large pot of water to a boil and parboil the potato chunks for 5 minutes.
Parboiling helps to soften the potatoes slightly, making them crispier when roasted.
Drain the potatoes and let them cool slightly.
Allowing the potatoes to cool helps them retain their shape during mixing.
In a mixing bowl, combine the olive oil, minced garlic, fresh thyme, salt, and black pepper.
Mixing the seasoning separately ensures even coating on the potatoes.
Add the potatoes to the bowl and toss until evenly coated.
Gently tossing prevents the potatoes from breaking apart.
Spread the potatoes in a single layer on a baking sheet.
A single layer ensures even roasting and prevents steaming.
Roast in the preheated oven for 20 minutes, then flip the potatoes using a spatula.
Flipping the potatoes halfway through ensures they cook evenly on all sides.
Continue roasting for another 15 minutes, or until golden brown and crispy.
Keep an eye on the potatoes during the last few minutes to prevent over-browning.
Serve the crispy herb-roasted potatoes immediately, garnished with additional fresh thyme if desired.
Serving immediately ensures the potatoes retain their crispiness.
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