Photo: Walther Otto Müller, Public domain · source

Dish · From Bladwijzer

Roast potatoes with thyme and garlic

Updated on 9 October 2026

• Makes: serves 4
• Time: 55 min
• From: Garden thyme

Ingredients

• 800 g waxy potatoes
• 3 tablespoons olive oil
• 8 sprigs of fresh thyme
• 4 cloves of garlic, unpeeled
• 1 teaspoon salt
• freshly ground pepper

Method

1. Heat the oven to 200 °C (fan 180 °C).
2. Wash the potatoes and cut them into wedges of 2–3 cm.
3. Toss them in a bowl with the oil, salt, pepper and the leaves from half of the thyme.
4. Spread the potatoes in a single layer on a baking tray lined with baking paper and tuck the garlic and the remaining sprigs between them.
5. Roast for 40–45 minutes, turning halfway, until golden and tender.
6. Squeeze the soft garlic out of its skin and mix it into the potatoes.

Storing: Best hot. Two days in the fridge; reheat in the oven or in a frying pan.