This recipe makes perfect Crispy Roast Potatoes that have a crisp exterior, and a delectable soft, fluffy center.
This delicious recipe goes great with anything from a holiday dinner to Crispy Oven Baked Chicken Thighs served alongside Roasted Broccoli.
Sometimes simple is just better! This recipe is made using just 5 ingredients making it super easy to prepare. It’s the perfect side dish for a busy weeknight dinner or fancy holiday spread!
In the US, a good choice is Yukon Gold or Russet. In the UK, King Edward work well, In Australia, Dutch Cream are good all-round potatoes.
Step By Step Instructions
Start with peeling and cutting the potatoes. I cut mine into pieces smaller than a ping-pong ball.
Add the potatoes to a large pot. Then boil enough water to cover the potatoes well (about 2 inches higher) pour it over, salt the water, and cook for 5-7 minutes.
Drain in a strainer and leave dry. Once dry, gently shake the strainer to rough up.
Add the potatoes into a large bowl. Add the oil. Add the salt and pepper, gently stir to coat.
Transfer to a baking sheet in one layer, and add the fresh thyme. Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.
Transfer to a plate lined with paper towels to drain off any excess oil and serve hot.