These are the perfect roast potatoes with thyme and garlic because these potatoes should be soft on the inside and crispy on the outside. And perfectly seasoned. This recipe always works! A top recipe that everyone likes.

Roasted Potatoes with Garlic and Thyme
Are you looking for a tasty recipe for baked potatoes? This side dish with garlic and thyme is a super tasty recipe and easy to make. And you will be amazed at the result. You get a delicious crispy outside and a soft inside.
The trick of this recipe is to pre-cook the potatoes. This gives them a soft inside. Steaming them dry immediately after cooking makes the outside super crispy in the oven. So don't skip it.
The roasted potatoes with a hint of garlic combined with thyme and olive oil on your plate, and you imagine yourself on one of those beautiful summer days in Italy. I certainly do.
When you take them out of the oven, sprinkle them with some coarse sea salt for even more flavor. And serve them with a delicious piece of meat, such as a chimichurri steak or tasty duck breast fillet with honey balsamic sauce. This recipe will be so delicious as a side dish.
Crispy, delicious, and tasty potatoes roasted in the oven with thyme and garlic! A SUPER easy recipe to make.
What do you need for Thyme and Garlic Roasted potatoes?
To prepare these Roasted Potatoes with Garlic and Thyme, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

- Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
- Garlic - Because you will bake the garlic with the potatoes, use the organic kind.
- Thyme - Use fresh thyme to add lots of flavor to this casserole. You can also replace the thyme with rosemary.
- Olive oil - You only use few ingredients, so the taste of this oil is even more important. So use a delicious extra virgin olive oil for this recipe.
- Sea salt - Sprinkle sea salt on the oven potatoes for even more flavor. Coarse sea salt is delicious.
How to prepare Crisp Potatoes with Garlic and Thyme
You can find a printable recipe with a step-by-step description at the bottom of this blog.

Step 1 - Preheat the oven to 430 °F (220 °C) and put the baking tray in the oven. Peel and halve the potatoes. Cut each potato into wedges. Wash the potatoes and drain.

Step 2 - Bring a pan with about 2 inches (5 cm) of water to a boil. Add the potato wedges to the pan. Boil the potatoes for ten minutes. Next, put a frying pan with olive oil on the fire and let it get hot.
Remove the potato wedges from the water with a slotted spoon and put them in the hot frying pan. This way, they quickly evaporate (and you get that delicious crispy outside and soft inside). Leave the pan for one minute, then turn off the heat.

Step 3 - Carefully remove the hot baking tray from the oven and spread the potato wedges on the baking tray. Add the garlic and thyme and stir well. Place the baking tray in the oven for 45 minutes until the potatoes are golden brown.
After baking, remove the tray with potatoes from the oven and remove the garlic. Place the cloves on a plate and squeeze the garlic pulp out of the skins with a fork. Put the potatoes in a bowl and mix with the garlic pulp and thyme. Sprinkle some sea salt on the potatoes and serve.

Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
VIDEO
RECIPE CARD
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- frying pan
- slotted spoon
Ingredients
- 2 pounds potatoes, floury
- 4 tablespoons olive oil, extra vierge
- 1 bulb garlic, cloves seperated
- 1 oz. fresh thyme
- 1 teaspoon sea salt, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Preparation
- Preheat the oven to 430 °F or 400 °F
- Place the baking tray in the oven.
- Bring a pan with about 2 inches (5 cm) of water to a boil.
Boil the potatoes
- Peel the potatoes (optional) and halve them.2 pounds potatoes
- Cut each potato into wedges (diagonal cut).
- Boil the potatoes for 10 minutes in the hot simmering water.
- Put a skillet with olive oil on the fire and heat well.4 tablespoons olive oil
- Remove the potatoes with a slotted spoon from the pan (drain well) and put them in the hot frying pan.
- Allow 60 seconds to fry on high heat, and then turn it off. Give them a good stir.
Roast potatoes
- Remove the hot baking sheet from the oven (carefully).
- Spread the potatoes on the plate.
- Divide the garlic and thyme between the potatoes.1 bulb garlic, 1 oz. fresh thyme
- Bake for 45 minutes until the potatoes are golden.
- Take the plate out of the oven and remove the garlic.
- Put the cloves on a plate and mash with a fork the garlic out of the skins. Discard the skins.
- Put the potatoes, garlic paste, and thyme in a bowl and add the sea salt. Mix everything well.
- Sprinkle sea salt on top.1 teaspoon sea salt
- Serve immediately.
Notes
3. Oven - When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven, 400 °F (200 °C) is sufficient. 4. Storage - The potatoes are already boiled and baked in the oven once. It is not recommended to reheat them. 5. Nutrition - This recipe is enough for four adults. The nutritional values are calculated per portion (per person).
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