Friday, August 2, 2013

Italian Roast Potatoes with Garlic and Thyme

A simple side dish of roast potatoes with garlic and thymes. Perfect with roasted chicken or meat alongside with some greens. I made this to serve with Nigella's Georgian Stuffed Chicken from my previous post.

I used roasting potatoes and an extra head of garlic, well, we can never have enough of garlic, can we? :) The potatoes are cut into half or thirds of the same size and mixed with dried thymes, unpeeled garlic cloves, and olive oil. They are then baked for about 1-1/2 hours until the potaotes are tender, turning them two or three times in between. Season with some salt to taste and sprinkle with some chopped fresh parsley before serving. I did not use any parsley since I do not have any.

These potatoes are excellent served with the roasted chicken. It smells really nice while these are baking, with the garlicky aroma fills the kitchen.

Yums! We finished the whole tray of these roasted potatoes, even the garlic!

Italian Roast Potatoes With Garlic And Thyme
(adapted from "Nigella Christmas", by Nigella Lawson)
3 lbs (about 8 medium) white potatoes, such as Yukon Gold
cloves from 1 head of garlic (unpeeled)
2-1/2 teaspoons dried thyme
1/2 cup olive oil
kosher salt or table salt to taste
1-2 tablespoons chopped Italian flat-leaf parsley

  1. Preheat the oven to 425F. Cut the unpeeled potatoes into 1-inch cubes and put them into a large roasting pan, or divide them between 2 pans.
  2. Add the unpeeled garlic cloves and sprinkle the thyme and olive oil over. Move the potatoes around so that they get slick with oil, evenly covered in thyme and dispersed with the garlic cloves.
  3. Roast the potatoes in the oven for 1-1/2 hours, depending if they are in one pan or two, or until golden: if they are crowded in one roasting pan they will take longer to crisp up than if they are spread well apart.
  4. When the potatoes come out of the oven, turn them out onto a warmed platter to serve, sprinkling with a little salt and a light scattering of fresh parsley.

I'm linking this post to Cook Like A Star, where the featured chef for this month is NIGELLA LAWSON. Cook Like a Star is an event organized by Zoe from Bake For Happy Kids, and the co-hosts for this month are Anuja from Simple Baking and me, Joyce from Kitchen Flavours.

To link your post to Cook Like A Star: Nigella Lawson, please click here.

and :
Full Plate Thursday hosted by Miz. Helen's Country Cottage
See Ya In The Gumbo hosted by Ms. enPlace


  1. Joyce, seeing your yukon potatoes make me think of this brunch place I've been to before - memories :) Can I say that your potatoes look so much like theirs and looks delectable!! Yummy!! Big thumbs up for you and Nigella!

  2. Delicious and mouthwatering potatoes.

  3. These potatoes are roasted to perfection!

  4. Ooh this is perfect food to have during monsoons :). M craving for this now...

  5. these are some seriously delicious potatoes - I just love all that garlic!

  6. Joyce, your roasted potatoes is re-igniting my carbohydrate cravings! Hah! Hah! I would love to have a go at these potatoes and oh yes, I love my garlic too!

  7. great post
    thanks for sharing

  8. I love potatoes and this looks simple and delicious enough for me to want to try too!

  9. A perfect way to cook potatoes - they look great :)
    Mary x

  10. not growing any parsley? if you hv parsely, i bet you would hv put lots of them :D

  11. Simple yet full of flavours with herbs in it.

  12. Such an aromatic potatoes, can stop drooling here..

  13. Wow! Potatoes with garlic, nice combination!

  14. Hi Joyce, Potatoes are my daughter's favourite. This dish looks very delicious. How do I differentiate roasting potatoes from other varieties?

    1. Hi Doris,
      Most varieties of potatoes can be used for roasting, the best ones are the floury type like Russet which will give a fluffy texture, and the waxy type which gives a soft smooth texture. The one I bought comes in a prepacked packet which states suitable for baking and salad. It has brown skin with golden yellow flesh and gives a soft smooth texture when roasted. I'm not sure what it is called, but it looks like Yukon Gold.

  15. we love potatoes, these garlicky roast looks irresistibly delicious :-)

  16. What a perfect side to serve with summer grills. I have to give your recipe a try. Have a wonderful weekend. Blessings...Mary

  17. Oh my gosh, look at all that garlic! My son loves dishes with whole cloves of garlic. He isn't big on potatoes though. But that's ok b/c I love them. I'll eat all the potatoes; he can enjoy the garlic! Thanks for coming by and linking this week, Joyce!

  18. Potatoes roasted with garlic and thyme...a perfect combination!

  19. Hi Joy,
    We have potatoes from the garden in the cold bin and this will be a great recipe to try with some of those home grown potatoes. Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

  20. Hi Joyce,

    These roasted potatoes will be interesting match to eat with your Nigella's roasted chicken... It will be Italian meeting Georgian kind of cuisine :p


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