1-1/2 lb baby Yukon Gold or red-skinned new potatoes
1-1/2 tsp coarse ground black pepper
1 Tbsp grey salt or other sea salt
1-1/2 tsp fresh thyme or lemon thyme (leaves removed from stems and left whole)
2 Tbsp olive oil
Preheat oven to 450°F. Cut potatoes in half or thirds or quarters -- just make sure they are all approximately the same size. (Leave the skins on.) Place in a nonstick deep roasting pan, and add remaining ingredients. Toss with your hands, and distribute evenly in the pan. Roast in the oven for 20 minutes, turn the potatoes, and roast for another 15 minutes or until the potatoes develop a nice crust on the cut sides. Serve warm.