Garlic-Thyme Roasted Red Potatoes
  • 1-1/2- 2 lbs small red potatoes - halved (if using larger potatoes cut into uniform, bite-sized chunks
  • 4 cloves garlic, peeled
  • 2 tsp salt (I use kosher)
  • 2 Tbsp olive oil
  • 2 Tbsp fresh thyme, minced (less if using dried thyme)
  • black pepper to taste
  1. Preheat oven to 375
  2. In a small bowl mash garlic and salt together to make a coarse paste. Mix in thyme. Slowly pour in the olive oil and blend thoroughly; toss potatoes and garlic mix together in a large bowl to coat potatoes. Place in roasting pan. Sprinkle with pepper to taste. Cover with foil: bake 45 minutes. Uncover and bake an additional 10-12 minutes until light golden brown.