Crispy potatoes with thyme and garlic

Serves 4 as a side · 50 minutes

The trick is to boil the potatoes first and rough them up in the pan before roasting — all those broken edges are what go crisp.

Ingredients

• 1 kg floury potatoes, peeled and cut in chunks
• 4 tbsp olive oil
• 6 cloves garlic, unpeeled
• A handful of fresh thyme
• Flaky salt

Method

1. Heat the oven to 220 °C with the oil in a roasting tray.
2. Boil the potatoes in salted water for 8 minutes, drain and shake in the pot.
3. Tip into the hot oil, add garlic, roast 35–40 minutes, turning once.
4. Scatter thyme over for the last 5 minutes. Salt generously.