Potato Thyme
Baked Thyme Potatoes
Yield
4 servingsPrep
5 minCook
40 minReady
45 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
new potatoes
red skinned, quartered |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ¼ | bunch |
thyme
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
new potatoes
red skinned, quartered |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 0.3 | bunch |
thyme
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
- Preheat the oven to 375℉ (190℃).
- Toss together the potatoes, oil, and thyme, and sprinkle with salt.
- Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.
