Preheat oven to 218C / 425F and line a baking tray with parchment paper.
In a mixing bowl, mix potatoes, garlic, chopped parsley, salt, thyme and oil, toss to coat evenly.
800 g Yukon gold potatoes, 3 cloves garlic, ¼ cup fresh parsley, 1 teaspoon thyme, ½ teaspoon salt, ¼ cup olive oil
Spread the potatoes out evenly on the baking sheet.
Bake in the oven for 30-35 minutes, until crisp and golden.
Serve and enjoy!
Notes
Best potatoes to use: The best potatoes that I recommend for roasting are Yukon Golds, Russets, or Red potatoes; they all roasted up very well and gave a fluffy interior and a lovely golden color. I also like to cut them into large chunks.Tip for cutting the potatoes: Rather than slicing the potatoes into tiny pieces, larger potato chunks will better emphasize the contrast between the soft centers and crispy outsides of the potatoes.For a crispy potatoes: You have to make sure that the potatoes you are using have been patted dry with tissue paper to remove any possibility of moisture. Let your oven preheat thoroughly as well before placing the dish inside.