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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.
- 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!
- 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.
- 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.
- Roast the potatoes 425F for around 40 minutes, flipping halfway.
- Stir together some avocado oil mayo, garlic, parsley and lemon juice for a quick and delicious dipping sauce.
- 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
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.
Ingredients
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.
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These turned out great. I loved the sauce and even drizzled some on my burger. The directions don’t list what to do with the 6 cloves of unpeeled garlic.
Hey Donna, really glad you enjoyed the aioli! I can drink that stuff! Thanks for spotting the typo – I’ve fixed it above. The unpeeled garlic gets roasted along with the potatoes. I like to keep the garlic skin on so that the inside doesn’t burn! 🙂
Hi Ronny,
I’ve made this recipe about 10 times since your Whole 30 IG takeover and it is SO good. The first 2 or 3 times the garlic came out perfect. The last few it ends up hard as a rock or burnt inside the skin by the time the potatoes are done. I’m pretty sure I’m using the exact same method I did the first few times. Any idea what I might be doing wrong? Thanks!
hmmm… not quite sure, to be honest. It could be that the potatoes were larger in the last few batches and required longer cooking time? Maybe try keeping to smaller fingerlings or new potatoes that cook quicker? I hope that helps!
I have tried and tried again and I think the ends of the garlic cloves were cut open when I removed them from the bulb and they just over cooked. Now that I make sure to avoid that they are back to being perfect and delish!
I am loving your recipes. I just found you on your Whole30 takeover on insta.
Why no print recipe button? If I print using the print icon, the recipe portion does not print. I like to have the paper recipe to put with my faves and refer to later.
Thanks! Great recipes!
Thank you! Working on the print recipe option! Check back soon!
I am so excited to make these. They look awesome. Such a great idea to leave the garlic cloves unpeeled.
Question about printing the recipe. When I click the printer button under the recipe and pictures, it pops up and wants to print 6 pages. Basically, the entire blog post and everything on your blog. Is there a feature you can add to only print the recipe or a printer friendly shortcut?
I will be making some changes soon. Still trying to figure out which recipe plugin is best suited to my blog! In the meantime, I recommend copy-pasting the recipe and ingredients into a word doc.
I made this recipe last night. It was delicious. My family of roasted veggie lovers all loved them and the aioli.
I followed the recipe. The only thing I didn’t have was fresh herbs – I used dried instead and it was still amazing. Next time I will buy fresh. The potatoes were crunchy and roasted perfectly.
Print friendly button would be so awesome.
So glad you enjoyed!!!
I plan on making this tonight, but I have a question about the ingredients. For the garlic aioli, the ingredients call for Whole30 mayo, but in the instructions/method, it says “avocado mayo.” Is that just a typo or does the recipe call for avocado mayo and not plain? Thank you.
Sorry about that, it’s a typo. You can use any Whole30 compliant mayo you’d like. I make mine with avocado oil, hence the reference, but light extra virgin olive oil is an option. If you are not concerned about keeping the recipe Whole30 compliant, feel free to substitute mayo of choice.
How long will the Garlic Aioli keep in the fridge? I would love to be able to make it ahead!
About 5 days, covered and refrigerated.