roasted potatoes with thyme
photo by Jennifer Johnson
Roasting small potatoes allows the skins to get nice and caramelized, which provide a great balance to their creamy insides.
3 pounds small Yukon gold potatoes
2-3 tablespoons extra virgin olive oil
1-2 tablespoons fresh chopped thyme, plus extra for garnish
Kosher salt, to taste
Freshly ground black pepper
- Preheat oven to 400°F.
- Cut any larger potatoes in half and place all of potatoes on a large baking sheet. Drizzle with olive oil and add thyme. Season with salt and pepper. Gently toss to evenly coat, making sure potatoes are well coated. Bake for 40-45 minutes, turning once halfway through, until golden brown and crispy and potatoes can easily be pierced with a fork.
- Transfer to a large platter or serving bowl, top with some fresh thyme and serve warm.