Smashed Crispy Thyme Potatoes
These potatoes are the perfect mix. Creamy soft centres with crisp crunchy edges. Seasoned well with sea salt and thyme they make the perfect accompaniment to so many meals.
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- 1 kg baby potatoes
- 2 tbsp olive oil
- 2 tbsp butter see notes
- sea salt
- cracked black pepper
- 2 stems of fresh thyme or 1 tsp dried thyme - see notes
Preheat oven to 220ºC/200ºC fan forced/Gas mark 7
Bring a large pan of water to the boil, salt generously and add the potatoes in whole.
Cook for 20 minutes until just cooked.
Try not to poke too many holes into your potatoes as this will mean the absorb water and will take longer to crisp later.
Drain well. Make sure your potatoes are completely dry. I like to put them back into the pan once I have drained them and just give them a couple of minutes over a medium heat, to make sure all the surface moisture has evaporated.
Line a large baking sheet with cooking paper and spread the potatoes out.
Use a fork or spoon to squash the potatoes almost flat. Don't worry if they spit unevenly, this is what gives you all the crispy bits.
Pour over the olive oil and then dot the potatoes with butter.
Season well with salt and cracked black pepper
Strip the thyme leaves from the stems and sprinkle it over the potatoes.
Cook for 35-40 minutes until crispy and golden.
To make these vegan and dairy free replace the butter with 2 additional tablespoons of olive oil.
If using dried thyme, soak it in some of your olive oil first. This will help to stop it burning in the oven.