Preheat your oven to 200°C (400°F).
Place the potato chunks in a large pot of salted water. Bring to a boil and cook for about 5 minutes. Drain and let them steam dry for a few minutes.
In a large bowl, toss the potatoes with melted butter, thyme, salt, and pepper (add garlic if using).
Spread the potatoes in a single layer on a baking sheet. Roast for 45-50 minutes or until golden and crisp, turning them halfway through the cooking time.
Taste and adjust seasoning if necessary. Serve hot as a side dish.
These Butter and Thyme Roast Potatoes are a simple yet delicious side that pairs well with almost any main dish. The crispy exterior and fluffy interior, combined with the rich flavor of butter and the aromatic thyme, make them irresistible.
Choosing the Right Potatoes: Opt for starchy potatoes like Yukon Gold or Maris Piper for the best roasting results.
Uniform Pieces: Cut the potatoes into even chunks to ensure they cook uniformly.
Pre-Boil for Crispiness: Parboiling the potatoes before roasting helps achieve a crispy exterior and fluffy interior.
Dry Thoroughly: After boiling, allow the potatoes to steam dry, so they don't become soggy when roasted.
Ample Seasoning: Don’t be shy with salt and pepper. Potatoes need a good amount of seasoning.
Use Fresh Thyme: Fresh thyme has a superior flavor compared to dried, but if unavailable, use dried thyme sparingly.
Don't Overcrowd the Pan: Spread the potatoes in a single layer with space between them to allow for even browning.
Regular Turning: Turn the potatoes halfway through roasting to ensure even cooking and browning on all sides.
High Oven Temperature: A hot oven is essential for a golden and crispy exterior.
Serving Suggestions: Serve with a roast, grilled meats, or as part of a vegetarian spread. They are also great with dips like sour cream or aioli.
Adding Garlic: For an extra flavor boost, add minced garlic to the butter mixture.
Leftovers: Reheat leftovers in the oven to retain crispiness.