Extra Crispy Potatoes
4 Tablespoons Olive Oil
Salt & Pepper
Preheat the oven to 200ºC.
Peel the potatoes, cutting any larger ones so they’re uniformly sized. Wash the potatoes in cold water to remove any extra starch then add them to a large empty pot. Boil water enough water to cover the potatoes, pour over the potatoes, salt the water, and parboil for 5-7 minutes, then drain in a strainer and leave dry.
Once dry, gently shake the strainer to rough up. Add the potatoes into a large bowl. Add the oil, salt and pepper, gently stir to coat and transfer to a baking sheet in one layer, and add the fresh thyme.
Roast in the hot oven for 40 to 45 minutes, or until crispy and golden brown.