Some roast potato recipes are weekend projects, designed for maximum crunch and culinary applause.

This one is different, it’s for a regular Tuesday, when you want something truly delicious without any of the fuss.

Why These Potatoes Feel Like a Hug

There’s a special kind of comfort in a tray of roast potatoes, the kind that fills your kitchen with the scent of garlic and thyme.

They’re not trying to be the crispiest, they’re just aiming to be perfect for right now, golden and soft and full of flavour.

Ingredients Needed for the Recipe

• Baby Potatoes – Using small potatoes means you can skip the peeling entirely, their skins become tender and delightful in the oven.
• Olive Oil – A good, gluggy coating of oil is what makes the potatoes crisp up and turn a beautiful golden brown.
• Salt and Pepper – These essentials season the potatoes from the inside out, making every single bite taste complete.
• Whole Garlic Cloves – Smashing them, skin-on, releases a gentle, sweet aroma that infuses the oil and potatoes without any risk of burning.
• Thyme or Rosemary Sprigs – Fresh herbs provide little bursts of fragrance, sticking to the potatoes and creating a wonderful, rustic flavour.

How to make Easy Roast Potatoes?

Step 1 - Preheat and Prep

Get your oven nice and hot, around 200°C / 400°F, so it’s ready to work its magic the moment the tray goes in.

Take your unpeeled garlic cloves and smash them gently with the flat side of a knife, just until they crack open and release their potential.

Step 2 - The Simple Toss

Pile your halved potatoes right onto your baking tray, drizzle generously with oil, and sprinkle with salt and pepper.

Use your hands to toss everything together, right there on the tray, then scatter over the garlic and thyme, no extra bowl required.

Step 3 - The First Roast

Slide the tray into the oven and let the potatoes roast, undisturbed, for a solid 30 minutes.

This initial blast of heat is what starts to form those lovely, golden edges we’re after.

Step 4 - The Strategic Flip

Pull the tray out and give everything a good, careful toss with a spatula.

If a potato seems stuck, just leave it be, it will release itself when its crust is perfectly ready.

Step 5 - The Final Crisp

Return the tray to the oven for another 25 to 35 minutes, until the potatoes are as golden as you like them.

That second round of heat ensures the insides are fluffy and soft while the outsides get just right.

Choosing Your Perfect Potato

Any small, waxy potato will work beautifully here, think baby potatoes, red potatoes, or even those cute little creamers.

The key is their size, you want them to be just a couple of bites once halved, for the best texture and cooking time.

Tips

• Patience is your best tool, don’t rush the roasting time, an hour really does make the difference between okay and fantastic.
• Resist the urge to toss the potatoes more than twice, they need that quiet time in the oven to properly caramelize.
• For an extra golden finish after the first toss, you can flip the potatoes so their palest sides are facing down on the hot tray.

The Magic of Leftovers (A Second Act)

If, by some miracle, you have leftovers, don’t just reheat them, transform them.

Give each cold potato a gentle press with a glass to flatten it slightly, then pan-fry them in a little oil until the edges are outrageously crispy and golden.

A Final Thought from Elly

The best part of this recipe might just be its simplicity, it fits into your life without demanding much in return.

It’s the kind of food that makes an ordinary dinner feel a little bit special, and really, what’s better than that?