Ingredients for Crispy Baby Yukon Gold Potatoes

• 1.8kg baby Yukon Gold potatoes, halved

• 3 tablespoons canola oil

• 1 tablespoon chopped thyme leaves

• 2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1/4 teaspoons freshly grated nutmeg

• Horseradish-Yoghurt Sauce (for serving

• optional)

Arrange racks in upper and lower thirds of oven; preheat to 232°C. Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer, cut side down, on two rimmed baking sheets. Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes. Serve with Horseradish-Yoghurt Sauce, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.