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Preheat the oven to 200ºC/400ºF.
Peel the potatoes, cutting any larger ones so they’re uniformly sized. I cut mine to be a little smaller than a ping-pong ball.
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 well (about 2 inches higher than 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 an 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.
Transfer to a plate lined with paper towels to drain off any excess oil and serve.