Crispy Roasted Potatoes

Coated with fragrant thyme and oil and roasted to perfection, this hearty side dish offers warmth and satisfaction in every bite.


– Yukon gold potatoes – Baking soda – Fat – Fresh thyme – Sea salt and black pepper

Cut the potatoes into 8 pieces each. (First, cut each potato in half lengthwise. Then, place them cut side down and cut both halves lengthwise then cut them crosswise once to make cubes.)


Add the baking soda to a large pot of water and bring it to a boil over high heat. Add the potatoes and boil them for 10 minutes.


Drain the potatoes using a colander then shake the colander to rough up the potatoes. They should look like they're coated in mashed potatoes. Let them dry for 1 minute.


Transfer the potatoes to a bowl and add the oil, thyme, salt, and pepper and mix well.



Spread the potatoes out in an even layer on the baking sheet and bake for 30 minutes.

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