Herbed Roast Potatoes

These are a delicious accompaniment to meat, chicken or fish dishes that are cooked simply. If you are roasting a chicken or a piece of beef, I highly recommend Roast Potatoes Cooked with a Roast.

You can use Russet potatoes in which case you have the option of peeling them. However, I prefer this made with red potatoes which have thin skins and do not need to be peeled.

SERVES 4

Ingredients: 

4 to 8 red potatoes, depending on size or about 2 pounds

2 tablespoons olive oil

A teaspoon dried thyme

Salt and freshly ground black pepper

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Instructions:

▪ Preheat the oven to 400° F.

▪ Scrub the potatoes under cool running water and dry with a paper towel. Cut into quarters.

▪ Put the potatoes in a baking dish and pour the olive oil over them, then toss with a spoon to ensure they are completely coated with the oil. Sprinkle the potatoes with the thyme, salt and pepper and toss to coat.

▪ Put the dish in the oven and bake for an hour.