Add enough sunflower oil to your baking tray to coat the bottom of it. This was 4 tbsp for our tray. Put it in a preheated oven at 200°C/400°F/Gas 6.
Meanwhile, add your potatoes to a pan of boiling water and cook them on a medium heat for 10 minutes.
Drain the potatoes and then leaving them in the colander, let them steam dry for 10 minutes. Put them back in the saucepan and bash them around a little to fluff up the edges. Take the baking tray out of the oven and add the potatoes and garlic cloves, carefully turning them in the oil. Sprinkle them with salt and pepper.
Cook them for 20 minutes and then turn them in the oil. Then add the garlic and fresh thyme and then cook them for a final 25 minutes, so they have cooked for 45 minutes total.
Don't skip the step of leaving them in the colander after you have drained them. This allows them to get rid of some of the extra moisture to help with the crispiness.
Make sure that the potatoes have lots of room on the baking tray. If the tray is too full and the potatoes are too close together, then they will steam rather than roast. If you don't have a tray big enough for all the potatoes, then use two trays.
The nutritional information for this recipe won't be accurate, and will be an overestimate. This is because they don't absorb all of the oil that has been added to the pan.