Thyme Roasted Potatoes

Thyme Roasted Potatoes

2 lbs red potatoes, scrubbed and cut into quarters (or in half for smaller potatoes)
2 - 3 Tbsp olive oil
1 tsp coarse salt (kosher or sea salt)
Plenty of freshly ground pepper
1 Tbsp fresh thyme leaves, roughly chopped

Preheat the oven to 400F, adjust a rack to the middle position, and line a baking tray with a sheet of foil.

In a large bowl, toss the potatoes with the oil, salt, and pepper.

Scatter the potatoes on a baking tray and arrange all the pieces cut side down. Cover the tray with foil and bake for 20 minutes.

After 20 minutes, take out the tray and remove the foil. Flip all the potatoes to cut side up. Sprinkle the thyme over the potatoes and gently toss.Turn the broiler on and broil for about 20 minutes, or until the potatoes are easily pierced with a fork or knife. Depending on the strength of your broiler you may need to adjust the potatoes up a rack if they are not browning enough. After about 20 minutes, turn the oven off and remove the potatoes.