THYME for some crispy, fatty, juicy goodness! Serve this with chicken or roast beef for a perfect Sunday roast.
(Photo credit: epicurious.com)
Ingredients:
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
Instructions:
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.