3 lbs small red-skinned or
Yukon Gold potatoes
Extra virgin olive oil, approximately 1/4 cup
2 tsp kosher salt
1 tsp fresh black pepper
2 tsp fresh thyme leaves
Preheat oven to 425°F.
Dry-brush the potatoes or rub them in a clean dish towel to remove any surface dirt. Use a paring knife to cut away any blemishes. Cut the potatoes into 4-6 bite-size chunks, and spread out on a rimmed baking sheet.
Drizzle with extra virgin olive oil, and sprinkle with salt, pepper and thyme. With your hands, toss the potatoes to coat with the oil and spices, and spread in a single layer on the baking sheet.
Roast at 425F for 30 minutes. Toss quickly with a spatula, and cook for an additional 10-15 minutes. Serve hot.