Roasted Thyme Potatoes

Did you know that the potato originated in southern Peru sometime between 8000-5000 BC? Wow…pretty cool. Anyway, I’m glad that they’re still around and are just as delicious now as they were back then. Mashed, boiled, roasted – Any way you make ’em. Today I’ve used baby potatoes so they cook up quicker and have a wonderful creamy flavor. The thyme adds a perfect little note to that creamy flavor…

Roasted Thyme Potatoes
1.5 lb bag colored baby potatoes
extra virgin olive oil
fresh thyme (~8-10 sprigs)
fresh ground pepper

Heat oven to 450°F. Slice the potatoes in half lengthwise and place in a large bowl. Drizzle with 1-2 tablespoons extra virgin olive oil. Add the fresh thyme leaves, 1 teaspoon salt and fresh ground pepper to taste. Toss well. Place on a baking sheet lined with parchment paper. Roast in heated oven 20-25 minutes until tender and lightly browned. Serve immediately. Makes 4 servings.



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