1. Preheat your oven to 400°F (200°C). This temperature is perfect for achieving that golden, crispy crust without drying the insides.
2. Wash the potatoes thoroughly. If the potatoes are larger, cut them in halves or quarters, aiming for bite-sized pieces so they cook evenly.
3. Bring a large pot of salted water to a boil. Add the potatoes and parboil for about 8 minutes — the aim is to soften them slightly without cooking all the way through. This step creates a fluffy interior once roasted.
4. Drain the potatoes and let them steam dry for a couple of minutes in the colander. This is where my Mum’s patience always shone through — dry potatoes crisp up so much better!
5. While the potatoes dry, melt the butter with olive oil in a small saucepan over low heat. Add the minced garlic and thyme, allowing the garlic to gently infuse the butter for about 3 minutes. Be careful not to brown the garlic; it should remain soft and fragrant.
6. Transfer the potatoes to a large baking dish or roasting tray. Pour over the garlic butter mixture, tossing gently to coat every piece. Season generously with salt and pepper.
7. Spread the potatoes out in a single layer, making sure they’re not too crowded — this ensures maximum crispiness.
8. Roast in the oven for 25 to 30 minutes, turning the potatoes halfway through. You’re looking for golden edges that crackle when you touch them and a smell that fills the kitchen with warmth.
9. Once done, sprinkle with fresh parsley if using, and serve immediately. These potatoes wait for no one!

I can’t tell you how many times I’ve found myself hovering by the oven, sniffing the air and sneaking a crispy corner as soon as they come out. It’s a little ritual I inherited from Mum, one that makes the waiting part of the pleasure.