Roasted Garlic and Thyme Potatoes
Crisp, golden potatoes rely on dry surfaces and high heat. Toss cubed potatoes with rendered fat, whole garlic cloves, and fresh thyme, then roast them undisturbed until a thin, bronze crust forms on the bottom of each piece.
The dry-surface rule
Pat the potatoes completely dry after washing them; moisture creates steam, which prevents the potatoes from developing a crisp exterior.
- Heavy-duty rimmed baking sheet
- Large mixing bowl
- Peeler
- Sharp chef's knife
What goes in.
- 2 lbYukon Gold potatoes, cut into 1-inch cubes
- 3 tbspDuck fat or high-smoke point oil
- 1 headGarlic, cloves peeled and left whole
- 4 sprigsFresh thyme
- 1 tspKosher salt
- 1/2 tspBlack pepper, freshly cracked
Preheating the sheet
Place the empty baking sheet in the oven while it preheats to 425°F. Putting cold potatoes onto a searing-hot pan ensures the bottom skin crisps immediately upon contact.
The method.
Prep the oven
Set your oven to 425°F and slide the baking sheet onto the middle rack while the oven comes to temperature.
Season the potatoes
In a large bowl, toss the dry potato cubes with the fat, salt, pepper, garlic cloves, and thyme sprigs until every surface is evenly coated.
Arrange the tray
Carefully remove the hot pan. Spread the potatoes in a single layer. Space them so they are not touching; crowding will steam them instead of roasting.
Roast
Return the pan to the oven for 30 minutes. Do not move them. You want the side touching the metal to develop a deep, dark golden hue.
Flip and finish
Turn the potatoes once. Roast for another 10–15 minutes until the garlic is soft and the potatoes yield to a paring knife.
Other turns to take.
Rosemary infusion
Replace thyme with two woody sprigs of rosemary, stripped from the stem and minced finely.
Lemon zest finish
Grate fresh lemon zest over the potatoes immediately after they come out of the oven to cut the richness of the fat.
When it doesn't go to plan.
Choose Yukon Golds for a buttery interior; they hold their shape better than Russets.
If the garlic cloves are turning too dark, scoop them out early and stir them back in during the final two minutes of roasting.
Ensure your baking sheet has a rim so the fat doesn't drip onto the oven floor.
The ones that keep coming up.
Can I use butter?
Butter contains milk solids that burn at 425°F. If you prefer the flavor, toss the finished potatoes with a knob of cold butter right before serving.
How do I know they are finished?
The potatoes should have a distinct, audible crunch when poked with a fork, and the centers should be creamy.
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