Yield: 6 servings
|18 smalls||Potatoes, quartered|
|3 tablespoons||Olive oil|
|1½ teaspoon||Kosher or sea salt|
|½ teaspoon||Freshly ground pepper|
"These are simple to prepare, and so delicious. For best results, use small new potatoes. If you can get them, try Yellow Finns, creamers, or Yukon Gold potatoes."
Preheat oven to 400 degrees. Combine the potatoes and olive oil in a roasting pan, turning the potatoes so that they are coated with oil.
Sprinkle on the thyme, salt, and pepper, and roast uncovered for 30 to 45 minutes or until fork tender and nicely browned. Stir occasionally during cooking.
From: "Fog City Diner Cookbook" Posted by: Debbie Carlson