THYME for some crispy, fatty, juicy goodness! Serve this with chicken or roast beef for a perfect Sunday roast.
(Photo credit: epicurious.com)
4 pounds baby Yukon potatoes halved
3 tablespoons canola oil
1 tablespoon chopped thyme leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Preheat the oven to 450 degrees F.
Toss potatoes with oil, thyme, salt, pepper and nutmeg.
Arrange cut side down on baking sheets.
Roast until golden brown, about 25 minutes.