Garlic and Thyme Roast Potatoes – Whole30

Crispy on the outside and buttery soft in the middle, these Garlic and Thyme Roast Potatoes are a family favourite. They’re super easy, Whole30 compliant and borderline addictive when served with this quick garlicky aioli.

What You Need for the Garlic and Thyme Roast Potatoes

• Potatoes: I love this recipe with fingerling potatoes, but you can substitute just about any variety you like or have on hand. The benefit of using something like a fingerling is that they cook quickly, don’t require the skin to be peeled and are easy to slice in half.
  
  If using a larger potato variety, you will likely need to cut them into quarters so that they cook through without burning on the outside.
• Garlic: Potatoes and garlic are best friends. The trick here is to keep the garlic cloves in their skin so that they don’t burn.
• Thyme: To give the potatoes some flavour, try roasting them with some fresh thyme. You can also substitute any woodsy herb you like here, such as rosemary, sage or oregano. If using dried herbs, use around half the amount called for fresh.
• Avocado Oil: I like to roast the potatoes with avocado oil because it’s heart-healthy, neutral flavoured and has a high smoke point. If I’m not trying to keep the potatoes Whole30, I sometimes add a few pats of butter to the pan for extra flavour.
• Chives: It’s not absolutely necessary, but you can garnish the potatoes with some finely chopped fresh chives for a little pop of colour and flavour.

How to Prepare the Potatoes

Maybe the best part of these Garlic and Thyme Roast Potatoes is just how quick and easy they are to prepare.

1. Cut the potatoes in half, lengthwise. This will help maximize the amount of surface area that makes contact with the pan, resulting in more browning and more flavour!
2. Toss the potatoes in some avocado oil, kosher salt and fresh thyme. I like avocado oil because it’s heart-healthy, neutral in flavour and has a high smoke point. You can also substitute extra-virgin olive oil if preferred.
3. Arrange the potatoes, cut-side down, onto a sheet pan lined with parchment paper and add the garlic garlic cloves. As mentioned above, don’t peel the garlic and keep the skins on to prevent burning.
4. Roast the potatoes 425F for around 40 minutes, flipping halfway.
5. Stir together some avocado oil mayo, garlic, parsley and lemon juice for a quick and delicious dipping sauce.
6. Enjoy with your favourite roast chicken, grilled steak, or seafood!

What To Serve With the Potatoes

Make this into a full meal by serving the Garlic and Thyme Roast Potatoes with your favourite roasted or grilled protein, some vegetables or a side salad.

Some ideas include:

• OJ Marinated Rosemary Roast Chicken with Crunchy Fennel Slaw
• Grilled Flank Steak with Salsa Rustica
• The Best Paleo Chicken Tenders
• Porchetta
• Tuscan Salmon Pinwheels

More Easy and Delicious Potato Recipes!

• Whole30 Roasted Greek Potatoes
• Roasted Sweet Potatoes with Tahini
• Half-Smashed Garlic and Dill Potatoes
• Creamy Whole30 Potato Salad

Save this recipe straight to your email inbox!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

SaveSaved Pin Print

Garlic and Thyme Roast Potatoes - Whole30

Crispy on the outside and buttery soft in the middle, these Garlic and Thyme Roast Potatoes are a family favourite. They’re super easy, Whole30 compliant and borderline addictive when served with this quick garlicky aioli.

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Ingredients 

1x2x3x

for the potatoes:

• ▢ 1.5 pounds fingerling potatoes - cut in half lengthwise, substitute creamer or baby potatoes
• ▢ 2 tablespoons avocado oil
• ▢ 6 cloves garlic - unpeeled
• ▢ 1 tablespoon fresh thyme leaves
• ▢ 1/4 teaspoon kosher salt
• ▢ 1 tablespoon finely chopped fresh chives, for garnish

for the Garlic Aioli:

• ▢ 1/2 cup Whole30-compliant mayonnaise, homemade or storebought
• ▢ 1 clove garlic, finely grated or ground to a paste
• ▢ 2 tablespoon fresh parsley, finely chopped
• ▢ 2 tablespoon lemon juice

Instructions 

For the Potatoes:

• Preheat oven to 425F.
• Rinse the potatoes and slice them in half, lengthwise. In a bowl, combine the potatoes, avocado oil, garlic, thyme leaves, and salt and toss to coat. Arrange the potatoes in a single layer, cut-side down, on a sheet pan lined with parchment paper. Transfer them to the oven and roast, flipping halfway, until golden brown and fork-tender, around 40 minutes.
• Taste the potatoes for seasoning and adjust with salt as desired. Transfer the potatoes to a serving platter and garnish with the chives. Serve with the Garlic Aioli.

For the Garlic Aioli:

• In a small bowl or mason jar, combine the mayonnaise, garlic, parsley and lemon juice. Stir to combine and adjust with lemon juice as desired. Cover and refrigerate for 30 minutes before serving. Can be refrigerated up to 5 days.

Tried this recipe? Leave a comment below!

About the Author

Hi, i'm Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

Read My Paleo Story

You May Also Like

Crispy Seared Salmon with Aji Amarillo Aioli and Sautéed Vegetables – Whole30, Paleo

Grain-Free Sweet Potato Gnocchi with Garlicky Mushrooms

Crispy Roast Potatoes with Rosemary and Garlic

Chorizo and Green Bean Casserole – Gluten-Free, Paleo