Roasted and Salted Potatoes with Thyme
Recipe and photo contributed by Lynda Balslev
Prep Time: 10 minutes Cook Time: 50 minutes
Classic and simple, these potatoes are a perfect accompaniment for many meals.
1½ pounds small or new potatoes, with skin
1 clove garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons salt, divided
½ teaspoon freshly ground black pepper
4 sprigs thyme, plus 2 teaspoons thyme leaves for garnish
- Preheat the oven to 400°F. Halve the potatoes (or quarter if large) and place in a large bowl. Add the garlic, oil, 1 teaspoon salt, and the black pepper and toss to coat thoroughly.
- Dump the potatoes onto a rimmed baking sheet and spread into a single layer. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven. Bake for 25 to 30 minutes without disturbing them, until the potatoes are golden brown on the bottom. Move the baking tray to the top half of the oven and continue to bake for another 25 to 30 minutes, or until the potatoes are tender, easy to pierce with a fork, and golden brown all over. Remove from the oven.
- Discard the thyme sprigs and transfer the potatoes to a serving bowl. Sprinkle with the remaining 1 teaspoon salt and garnish with thyme leaves. Serve warm.