Toss potatoes in olive oil, salt and pepper.
Then toss through garlic and thyme.
Roast for 30 minutes at 200°C / 400°F (180°C / 355°F fan-forced).
Remove from oven, then toss. If any are stuck, leave them. They will release when ready.
Arrange the less golden cut sides face down on the tray as they will get the best color during the 2nd baking time.
Roast for a further 25 to 35 minutes.
Toss again then pile onto serving plate and serve!