Buttered thyme and garlic roast potatoes

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I have to say my favourite way of eating potatoes is roasted. Yes I know, it’s not the healthiest thing to eat but in this recipe you can control how much butter and olive oil you use. Also, I put a large amount of salt in the water to boil the potatoes as it sets up the flavour at the beginning of cooking.

Buttered thyme and garlic roast potatoes

1 kg white potatoes
1 tablespoon salt
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon thyme
1 garlic clove crushed

Turn the oven onto 200 c
Peel and chop your potatoes into halves or quarters depending on size. Put into the pot of boiling water along with the salt. Cook for around 7 minutes. Meanwhile put your roasting tray in the oven to heat up. When you’ve par boiled the potatoes, turn on the frying pan with the butter, oil, thyme and garlic. Fry for a few minutes, coating all sides of the potatoes. Throw onto heated tray and roast in the oven for 40 minutes or until golden, turning once after 20 minutes.

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