Shelly's Recipe

THYME ROASTED POTATOES

Category: Potatoes

1 lb red potatoes, scrubbed and cut into quarters (or for my larger ones, in sixths)
2 tbsp olive oil
1/2 tsp sea salt
Freshly ground pepper
1/2 tbsp fresh thyme leaves, roughly chopped
1 clove of garlic, pressed or minced then mashed into a paste

Preheat the oven to 400, adjust a rack to the middle position, and line a small non-stick baking pan with a sheet of foil.

In a large bowl, toss the potatoes with the oil, salt, and pepper. Place the potatoes in the baking pan and arrange all the pieces cut side down. Cover the pan with foil and bake for 20 minutes.

After 20 minutes, take out the tray and remove the foil. Turn broiler on low. Flip all the potatoes to cut side up. Broil for about 20 minutes, or until the potatoes are tender. Remove the pan, sprinkle the thyme over the potatoes and gently toss. Broil for another 2 minutes.

In a serving bowl, add the pressed or mashed garlic. Add the hot potatoes on top as soon as they come out of the oven. Gently toss to coat the potatoes evenly with the garlic.