If you’re looking for a quick and easy side dish that is as delicious as it is fool-proof, this is it. The thyme adds fresh, bright flavor and the garlic turns into lovely little garlic chips that pack a real punch. The best part is that this dish goes with just about anything.
(Yield: 6-8 servings)
1 ½ lb baby yellow potatoes, washed and dried
2 TB olive oil
2 large cloves garlic, minced
1 TB fresh minced thyme
Generous pinch coarse salt and freshly grated pepper
Preheat oven to 425F. In a small bowl, whisk together the oil, garlic, thyme, salt, and pepper. Transfer the potatoes to the baking sheet (lined with a silpat liner if you have one), drizzle the oil mixture on top, then toss to coat all the potatoes. Bake for 40 minutes or until potatoes are golden brown outside and fully cooked (to test if they’re done: pierce the largest potato with a sharp knife, if it gently slides in and out the potatoes are done). While they roast, gently give the pan a good toss every so often to turn the potatoes.