Spanish Roasted Potatoes with Garlic and Thyme Recipe
These potatoes are a simple yet very aromatic side dish that in Spain could easily compete with bar tapas. Roasted with olive oil, garlic, and fresh thyme, they have crispy edges and a soft center. They taste great on their own, with a yogurt sauce, or as a side to fish or meat.
A minimal-ingredient recipe that delivers a strong Spanish-style flavor thanks to the combination of olive oil, garlic, thyme, and paprika. The method ensures a contrast between crispy edges and a fluffy interior, making these potatoes satisfying enough to serve as tapas, not just a side.
Dlaczego ta wersja działa
- Osuszenie ziemniaków przed pieczeniem daje wyraźnie bardziej chrupiącą skórkę.
- Wysoka temperatura 210°C szybko rumieni brzegi, zanim środek się wysuszy.
- Czosnek w plasterkach karmelizuje się, zamiast przypalać jak drobno siekany.
- Piecznie w jednej warstwie zapobiega duszeniu się ziemniaków w parze.
Chef's tips
Don’t overcrowd the baking tray—if the potatoes are piled up, they’ll steam instead of crisping. For extra crunch, you can briefly parboil the potatoes, drain well, and rough up the surface before tossing with oil and spices, then roast as directed.
How to serve
Serve straight from the oven with a simple garlic-yogurt dip or aioli, alongside grilled fish, chicken, or steak. They also pair well with a fresh green salad or roasted vegetables for a vegetarian plate.
Na co uważać
- Nie przepełniaj blachy – ziemniaki zaczną się gotować, będą blade i miękkie.
- Nie kładź plastrów czosnku na samym wierzchu, bo szybko się spalą i zgorzknieją.
Zamienniki
- Tymianek możesz zastąpić rozmarynem, ale użyj go mniej, bo ma mocniejszy aromat.
- Paprykę słodką możesz wymienić na wędzoną, jeśli chcesz bardziej hiszpański smak.
- Oliwę z oliwek da się zastąpić olejem rzepakowym, choć aromat będzie delikatniejszy.
Ingredients
- potatoes - 800 g
- garlic - 4 clove
- thyme - 2 teaspoon
- paprika - 1 teaspoon
- olive oil - 3 tablespoon
- salt
- black pepper
- parsley fresh, chopped - 1 tablespoon
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If the skin is thin and nice, don’t peel them; just cut them into wedges or thick slices.
- Peel the garlic and slice it thinly. Rinse and dry the thyme, then strip the leaves from the stems (if using fresh thyme).
- In a large bowl, mix the olive oil, paprika, and a pinch of salt and pepper. Add the potatoes and mix well with your hands so every piece is coated with the seasoning.
- Spread the potatoes on the baking tray in a single layer so they don’t overlap. Scatter the garlic slices and thyme leaves between the potatoes.
- Bake for 30–35 minutes, gently turning the potatoes with a spatula halfway through. They’re ready when golden, crispy on the edges, and soft in the center (you can check with a fork).
- After removing from the oven, sprinkle with chopped parsley and add more salt to taste if needed. Serve immediately.
Storage
Po wystudzeniu przechowuj ziemniaki w lodówce do 2 dni. Przy odgrzewaniu w piekarniku odzyskają część chrupkości, ale skórka będzie mniej krucha niż świeżo po upieczeniu.
This is my go-to way of turning basic potatoes into something that feels like a bar snack from a Spanish tapas place. The recipe is very forgiving—adjust the herbs and spices to what you have on hand, but don’t skip the generous olive oil and high oven temperature.
