Recipe by I'mPat
From super food magazine - I've got these ready to go in the oven at the moment though I scaled back for 4 serves and used 4 garlic cloves instead of 2 since they were very small otherwise made as per recipe. They did recommend desiree potatoes but I used carisma's (a low GI potato). Please note that after making tonight in a non-forced fan oven at 200C it took me 60 minutes to get my potatoes nicely browned though not crisp but that is Carisma potatoes, very hard to get them crisp in this sort of cooking though I have done with shallow frying them as long as they are cut as a very small dice.
Top Review by ForeverMama
This potato dish is one that I'll be making over and over again. It was well enjoyed by all in the family. I didn't use lemon thyme as it's nowhere to be found around here unless you grow it yourself. I used regular thyme and grated lemon rind which worked out very well, though I'm curious on how lemon thyme would have tasted. Made it for Everyday is a Holiday tag game. Thank you I'mPat for another great recipe.
- 1 1⁄2 kg potatoes (peeled and cut into 2cm cubes)
- 2 tablespoons extra virgin olive oil
- 2 sprigs rosemary (fresh, torn)
- 3 sprigs lemon thyme (fresh, torn)
- 4 garlic cloves (halved)
- 1 sprig lemon thyme (fresh extra to serve)
Directions See How It's Made
- Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper.
- Place potatoes in a bowl and add oil, rosemary, thyme and garic and season with salt and pepper and then toss to coat.
- Spread the potatoes mixture on prepared tray in a single layer.
- Roast for 50 to 60 minutes until golden and crisp and serve sprinkled with extra thyme sprigs.