# Thyme-roasted potatoes

These herby roast potatoes are parboiled and then roasted in a searing hot oven with fragrant thyme until fluffy and crisp.

- Servings: 5 servings
- Total time: 90 min
- Cuisine: British
- Category: Side
- Difficulty: easy
- Language: en

## Ingredients

- 1.2 kg Nanna Tate potato, peeled and cut into chunks
- 300 ml vegetable oil
- 2 tbsp olive oil
- 2 tbsp fresh thyme
- salt (optional)
- pepper (optional)

## Instructions

1. Place the potatoes in a large pot of salted water and bring to a boil. Parboil, then drain, place back in the pan and allow to steam dry.
2. Preheat the oven to 250°C. Place the vegetable oil in a large roasting tray and heat in the oven until sizzling.
3. Carefully toss the parboiled potatoes with the hot fat, olive oil, thyme, salt and pepper until slightly roughed up.
4. Turn the heat down to 180°C, then roast, turning halfway, until crispy and golden.
5. Garnish with more fresh thyme before serving.

## Equipment

- large pot
- large roasting tray

## Tips

- Don’t skimp on tossing the parboiled potatoes in the fat: roughing up the outside gives them an extra moreish, crunchy shell.

## Source

- Original video: https://www.greatbritishchefs.com/recipes/thyme-roasted-potatoes-recipe
- Recipe page: https://www.cliprecipe.com/recipe/1e35117e-eb1e-4317-8fb5-05f061c1b591
- Extracted: 2026-11-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt