Begin by washing and peeling your potatoes. Then cut them into equal sized chunks.
Add enough oil to cover the entire base and 3mm up the side of the baking tray. The amount of oil you use will vary depending not the size of your tray but use this as a general rule. Place in the oven to preheat at 200°
Rinse the peeled and chopped potatoes to remove any starch and then transfer to a large pot with boiling water to parboil for 6 minutes. Salt the water generously. Remove and drain from the heat once the potatoes are fork tender. See my video for what this should look like!
Put your drained potatoes back into your pot and add the cornstarch. Pop on the lid and give the pot a good shake a couple of times. Remove the lid and the potatoes should have fluffed up.
Remove your tray with the preheated oil from the oven carefully, add your fluffy potatoes and bake for 35-40 minutes.
Turn the potatoes over and add your thyme and crushed garlic cloves. Baste the potatoes in the oil and put back in the oven for another 35-40 minutes.
Be patient and give them longer to crisp up if they need, once crispy all over, then remove from the oven and enjoy!
