Super simple recipe, but since this is a blog for rubes, I’m gonna post it anyway.
fingerling potatoes (however many you want – these taste great cold as leftovers)
fresh or dried thyme
salt and pepper
wash – DON’T PEEL – the spuds, slice length-wise, and toss in the OO, herbs and s/p. You should use enough OO to generously coat the veges. Heat oven to 450 F and roast for 25 – 35 mins. NB don’t overload the roasting tray: potatoes should be in a single layer; turn about 20mins into the cooking time. The first time I made these they only took 25mins but the next time they were a little underdone at that point. That may be because they didn’t get a chance to rest, though (we were starving!!).