Roasted new potatoes with garlic and thyme

Roasted new potatoes with garlic and thyme

By
From
Cooking from the Heart
Serves
3-4
Photographer
Mark Roper

The perfect accompaniment to a roast chicken!

Ingredients

Quantity Ingredient
1kg small baby potatoes
10 garlic cloves, unpeeled
6-8 thyme sprigs
50g unsalted butter, diced
50ml olive oil

Method

  1. Preheat the oven to 220°C.
  2. Cook the potatoes in a large saucepan of boiling water for 10–15 minutes, or until a knife easily passes through them. Drain the potatoes and allow to cool for 10 minutes.
  3. Tip the potatoes onto a baking tray. Scatter the garlic cloves, thyme and butter over them, drizzle with the oil and mix to combine.
  4. Squash each potato with the back of a fork and season with sea salt and freshly ground black pepper.
  5. Roast for 25–35 minutes, or until golden brown.
Tags:
Jewish
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