Tuesday, 3 November 2015


There is no finer tradition in the whole of the UK than a Sunday roast served with oodles of the humble roast potato. I think for most people it evokes memories of Sundays all sat with loved ones around the family dinner table, laughing, joking and relaxing after a long and busy week. The perfect roast potato can be a bit of a faff when you need to prepare them on mass. Therefore, when you want to whip up of a batch of crispy tater treats on the fly, you can't go much wrong with these garlic and thyme cubes. Simple and delicious!

Now I always say that the Maris Piper is the best potato for roasting so that's what I recommend you use however if you have another variety of potato that you normally prefer to roast then give those a go instead. I leave the skins on my cubes as I love crispy potato skins and it saves time messing around peeling them. Just make sure you give them a good wash first or if your not a fan you can peel them if you like.

For the rest, well if you don't like garlic and thyme you shouldn't be looking at a recipe for garlic and thyme potatoes really! However if you do fancy taters with a bit more kick try my recipe for Smoky Spicy Texan Taters - great with BBQ pork or ribs whereas the garlic and thyme ones below suit a more mellow lamb or chicken dish.

Here comes the recipe. It uses two potatoes which is enough for two people but you can easily multiply the quantities if you're serving more hungry bellies;

Garlic And Thyme Roast Potato Cubes

A Good Glug Of Vegetable Oil
2 Large Potatoes
1 Large Grated Garlic Clove
Handful Fresh Thyme Leaves
Salt And Pepper To Season

  1. Pop your oven on to 200 degree (180 fan). Line a deep sided baking tray with foil and pour in the oil. You want enough to cover the foil in a thin layer and coat your potatoes. Pop in the oven for 5 minutes to warm up the oil.
  2. Wash and cut the potatoes into 1cm cubes. Once the oil is hot enough, careful add the garlic, thyme and potatoes to the baking tray and use a spoon to toss the potatoes so they are all lightly coated in the oil. If the tray is swimming in oil, drain some off the oil out of the tray.
  3. Season the potatoes with salt and pepper and then place them in the oven for 30-45 minutes until you can slip a knife right through one of the cubes. Give the tray a shake and toss the cubes again halfway through roasting just loosen the cubes and ensure they get crispy all over.
And with that your garlic and thyme potatoes are ready to serve. Give them a little dab with some kitchen paper to remove any excess oil and then serve them whilst they are still nice and hot so that they are at their most crispy. Just be careful when you take your first bite as they will be piping hot inside. The garlic and rosemary from the oil will of permeated right into the taters too giving them a huge punch of flavor that is going to lift your Sunday lunch to a whole new level. Although why wait for Sunday? These cubes are delicious on any day of the week.

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