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Roasted Potatoes with Sea Salt and Thyme Print Email


1 1/2 pounds small or new potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground black pepper
3-4 thyme sprigs, plus extra for garnish

Preheat oven to 425 F. Quarter potatoes and place in a large bowl with the garlic. Drizzle with olive oil. Toss to coat potatoes. Sprinkle with salt and pepper. Toss again. Dump the potatoes on a rimmed baking sheet. Scatter the thyme sprigs around the potatoes.

Place baking tray on lowest rack in the oven. Bake 30 minutes without disturbing. Move baking tray to top half of the oven and continue to bake another 30 minutes.

Remove and transfer potatoes to a bowl. Garnish with additional sea salt and thyme sprigs. Serves 4 as a side dish

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