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Roasted Potatoes Recipe

Roasted Potatoes recipe


This is a yummy dish with crispy potatoes. They are cooked in the oven with garlic and rosemary. The potatoes are soft inside and crunchy outside. It's good for dinner with family.


6 medium Yukon Gold potatoes, scrubbed
100 ml (3 1/2 fl oz) vegetable oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 cloves of garlic, unpeeled
1 tablespoon fresh thyme leaves


Preheat the oven to 220ºC (428ºF).
Cut the potatoes into even chunks, about 2 inches in size.
Bring a large pot of salted water to the boil. Add the potatoes and parboil for 7 minutes. Drain and let them steam dry for a couple of minutes.
Place the vegetable oil in a large roasting tin and heat in the oven for a few minutes.
Carefully add the potatoes to the hot oil, toss to coat, and then season with sea salt and black pepper.
Add the unpeiled garlic cloves and sprinkle over the fresh thyme leaves.
Roast in the oven for about 35 minutes, turning the potatoes occasionally, until they are golden and crispy.
Remove from the oven and discard the garlic cloves if desired before serving.

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