Pommes de terre rôties croustillantes

Ingrédients

• 2 lbs Potatoes
• 4 Tablespoons light olive oil
• Salt and pepper to taste
• Fresh Thyme

Préparation

1. 1

   Preheat the oven to 200ºC/400ºF.

2. 2

   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.

3. 3

   Wash the potatoes in cold water to remove extra starch, then add them to a large pot. Boil enough water to cover the potatoes well (about 2 inches higher than the potatoes). Pour over the potatoes, salt the water, and parboil for 10 to 15 minutes, then drain in a strainer and leave dry.

4. 4

   Once dry, gently shake the strainer to rough up.

5. 5

   Add the potatoes to a large bowl. Add the oil, salt, and pepper, gently stir to coat, transfer to a baking sheet in one layer, and add the fresh thyme.

6. 6

   Roast in the hot oven for 40 to 45 minutes or until crispy and golden brown. For even browning, flip the potatoes in the pan halfway through the cooking time.

7. 7

   Transfer to a plate lined with paper towels to drain off any excess oil and serve.