Crispy Roasted Potatoes with Garlic and Thyme
Parboiled potatoes roast with garlic and thyme until crisp outside and tender within, making a simple side with serious texture.
Prep 10 min · Cook 35 min · Total 2 hr 45 min · Makes 4 servings
Ingredients
- 2 lbs. small potatoes, washed and cut into 1/2 inch cubes
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme leaves
- Salt and pepper to taste
Directions
- Halve the potatoes, cutting them lengthwise if you’re working with fingerlings, and place them in a large 8-qt. pot. Add enough cold water to cover and season the water generously with salt. Bring the pot to a boil, then lower the heat to medium so the water simmers. Cook the potatoes until a skewer can just slip in, 4 to 5 minutes. You want them al dente, not fully soft enough to eat. Drain them, transfer them to a large rimmed baking sheet, and leave them at room temperature to cool for up to 2 hours.
- Heat the oven to 500°F. In a large bowl, combine the potatoes, thyme sprigs, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper, then toss everything with the fat or oil. Spread the potatoes back onto the baking sheet in a single layer. Roast until the potatoes are deeply browned and crisp, 15 to 30 minutes, turning them halfway through with a metal spatula. Remove and discard the thyme sprigs before serving.