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Roasted New Potatoes with Thyme

This is an easy recipe to prepare and these potatoes are great with a roast, burgers, fried chicken or just about any main dish: meat, fish or poultry.

Prep Time: 5 minutes | Cook Time: 45 minutes | Serves: 6


  • 1 kg small Pypers potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon (scant) dried leaf thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper, or to taste


Step 1

Heat oven to 230° C
Scrub potatoes and halve or quarter, depending on size.

Step 2
In a large bowl, toss potatoes with the oil, garlic, thyme, salt, and pepper.

Step 3
Transfer potatoes to a baking pan and arrange in a single layer. Bake for 40 to 45 minutes, until potatoes are tender and browned.

Prep/Cooking Time: 60 mins | Serves: 4-6


  • 8 Pyper’s Petite red potatoes, cut into wedges
  • 1 medium onion, cut into chunky wedges
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh parsley
  • Salt and ground pepper to taste


  1. Preheat oven to 200°.
  2. Oil a shallow baking pan.
  3. Combine all ingredients in a large bowl and toss to coat potatoes.
  4. Transfer to the prepared pan.
  5. Roast for about 30 to 40 minutes, turning occasionally, until potatoes are tender and golden brown.

Prep/Cooking Time: 40 mins | Serves: 4-6


  • 750g Pyper’s Petites Red Potatoes, chopped into cubes
  • 1/2 cup Mayonnaise
  • 1 T Dijon-style mustard
  • 1 T chopped fresh dill
  • 1/4 cup spring onions, finely chopped
  • 1 small red onion, finely chopped
  • Salt and cracked pepper to taste
  • Pan fried diced bacon (optional)


  1. Boil potatoes in salted water until soft. Drain and cool.
  2. Combine remaining ingredients
  3. Stir in potatoes and chill until ready to serve

Prep/Cooking Time: 35-45 min | Serves: 4-6 people


  • 2 Tbsp Olive Oil
  • 2 Brown Onions, diced
  • 500g Pyper's Baby Carrots, scrubbed and chopped
  • 1 Tbsp Vegetable Stock Powder
  • 1 Tin (400g) Diced Tomatoes
  • 2 Cups Water
  • 2 Tbsp Light Soy Sauce, or to taste
  • Crusty Bread, to serve


In a medium saucepan, heat the oil over medium-low heat and gently cook the onions for 3-4 minutes, or until translucent.

Add the carrots and cook for a further 4 minutes.

Add the stock powder, tomato and water and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 20 minutes.

In a blender or using a stick blender, process the soup until smooth.

Add the soy sauce a little at a time to taste.

Serve with crusty bread.

Twice baked potatoes are a tasty alternative to mashed or plain baked potatoes.

Prep/Cooking Time: 1h 10min | Serves: 6 people


  • 6 large baking potatoes
  • 4 tablespoons sour cream
  • 3 to 4 tablespoons milk or half-and-half
  • 1/4 cup butter, room temperature
  • 2 tablespoons fresh chopped chives


Heat oven to 425°

Scrub potatoes; pat dry.

Pierce top of potatoes with a fork. Bake for about 50 minutes, or until potatoes are tender. Remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.

Beat potato with the sour cream, 3 tablespoons milk, and the butter. Add more milk or half-and-half if needed. Beat in salt and pepper then spoon the mixture into the potato skins. Sprinkle with the chives. Cover and refrigerate until the next day or bake at 375° for about 10 to 15 minutes, or until lighlty browned.

If the potatoes have been refrigerated, bake at 375° for 20 to 25 minutes, until hot and lightly browned.