Stop peeling roast potatoes - easy recipe makes them crispy and 'delicious'

The roast potato is at the heart of the traditional British Sunday roast, and yet it seems too often we are getting them wrong. What should be crispy and delicious ends up tough and squishy. If you cook your roast potatoes this way they will be perfect - and there is only one real change to your typical roastie routine.

Recipe Tin Eatsrecommends using baby potatoes so it's a quicker prep and requires no peeling. However, the experts emphasised that spending time on preparing your potatoes is worth it. As a bonus - chuck in some garlic and thyme - dried or fresh. The recipe author Nagi Maehashi said of the recipe: "Today's roast potato recipe is what I make in my day to day life. Low effort yet utterly delicious, with a lovely golden outsides, soft insides, infused with beautiful garlic-thyme flavours."

But do not make the mistake of using minced garlic as it will burn in the oven. On the whole this recipe is low effort - but crucially, delicious. These roasties have a crisp golden outside with a fluffy interior and pair well with everything. Also - once they are in the oven the potatoes only need to be tossed once, and if they get stuck, wait patiently for them to loosen naturally when ready.

You can use baking paper, but full contact with metal gives the best colour and crispiness.

Start by tossing the potatoes in olive oil, salt and pepper then add in the garlic and thyme. Roast these for 30 minutes at 200°C / 400°F (180°C fan).

Remove from oven, then toss arranging the less golden sides facedown on the tray as they will get the best colour in the next 25 to 35 minutes you keep them in the oven. Then serve.

Ingredients

• 1 kg/ 2 lb baby potatoes or other small potatoes, halved (Note 1)

• 4 tbsp extra virgin olive oil

• 1 tsp cooking/kosher salt

• 1/4 tsp black pepper

• 5 garlic cloves with skin on , smashed

• 5 thyme sprigs or 3 rosemary sprigs

Optional garnish

• Finely chopped parsley or fresh thyme