Roasted Baby Potatoes

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In case you haven’t noticed, I love roasting things.  Especially potatoes.  When roasted, they get that crunchy exterior, while remaining soft and creamy inside.  Potatoes are wonderful versatile, too—toss them with olive oil, salt and pepper, and your herb or spice of choice to fit any meal you please.  Want something sophisticated?  Use thyme or Herbs de Provence.  Something rustic?  Just use salt and pepper, then drizzle a little malt vinegar over them once out of the oven.  Feeling a southwestern flair?  Toss them with some chili powder or go full hog with taco seasoning.  Italian?  Use oregano and minced garlic or garlic powder, then sprinkle the hot potatoes with grated Parmesan cheese.  The possibilities are endless!

 

1 1/2 lbs new potatoes, such as red or Yukon gold, cut into quarters (or in half, if very small)

1 Tbs olive oil

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp dried thyme (or herb/spice of choice)

 

1. Preheat the oven to 450 degrees.  Line a baking sheet with parchment paper or silicone baking mat.

2. Place the prepared potatoes on the lined baking sheet and drizzle them with olive oil.  Sprinkle them with the salt, pepper, and thyme.  Toss to coat, then spread the potatoes in an even layer, cut sides down.

3. Roast for 20-25 minutes, tossing the potatoes midway through the cooking process.

4. Once the potatoes are a crispy golden-brown, remove them from the oven and serve immediately.

Serves 6

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