My absolute favourite Christmas side dish is roast potatoes. Every year, I try out a different recipe, and this year I’ll be making these Lemon Thyme Roast Potatoes. It is such a simple recipe, but the Thyme salt makes these potatoes taste amazing.
I love potatoes as a side dish, because they’re cheap and easy, and everyone loves them. Sure, you’ll get some people who swear that they never eat potatoes because of carbs and whatever, but I bet come Christmas Day you’ll see them piling their plate full of potatoes.
Normally when I make a side of roast potatoes, I’ll allocate at least 2 potatoes per person. As I said, they’re cheap and popular. If I’m not doing too many sides, I’ll sometimes even do 3 per person. Trust me, it might seem like a lot, but they’ll go quickly. Plus they make great leftovers the next day.
I found the idea for the Lemon Thyme Salt in the New Idea Christmas Recipe magazine, and adapted the roasted potatoes to simplify and veganise the recipe.
To Make Lemon Thyme Roast Potatoes
These potatoes are super quick and easy to make. They’re perfect for Christmas Day because they require minimal preparation, and you can make the thyme salt ahead.
Preheat the oven to 200 degrees C.
Peel the potatoes and cut into medium cubes.
Place the potatoes and olive oil in a bag to coat.
Roast for 20 – 30 minutes, until golden brown. The cooking time will depend on the size of the potato pieces. If you have limited oven space, you can cook the potatoes early until they’re nearly done, and then put them back in to reheat and crisp up when you’re ready to serve.
Combine the lemon zest, thyme and salt in a separate container.
Sprinkle the thyme salt over the cooked potatoes to serve.
These Roasted Potatoes taste delicious served along side my Sweet Mustard Glazed Roast.
Lemon Thyme Roast Potatoes
- 2 kg Roasting Potatoes
- 2 Tbs Olive Oil
- ½ tspn Lemon Zest grated
- 1 tspn Salt
- 1 tspn Dried Thyme
- Preheat oven to 200 degrees C.Line 2 baking trays with baking paper.
- Peel potatoes. Cut into medium sized cubes.
- Place cut potatoes into a zip lock or freezer bag. Pour over the oil and toss to coat.
- Lay the potatoes evenly over the tray. Cook for 20 – 30 minutes, until potatoes are golden.
- While potatoes are cooking, combine the zest, salt and thyme in a small container.
- When the potatoes are cooked, serve on a large platter, and sprinkle over the thyme salt.