Roasted potatoes are such a simple dish that it hardly seems worth writing the recipe down. Tonight I threw a couple pounds of fresh Yukon Golds in a pyrex dish underneath some chicken breasts that were happily roasting away. I felt lazy. But, they were so satisfying that I decided I should share the recipe with you.
- 2 lbs Yukon Gold potatoes
- 4 T extra virgin olive oil
- 2-4 cloves garlic, minced
- 2 T thyme, finely chopped
- 2 heaping T grated Parmesan
- sea salt and freshly ground pepper
Preheat your oven to 425º. Cut the potatoes in quarters, or eighths if they are large. Small to medium-small pieces get wonderfully crisp when they roast. Place the potato pieces in a large mixing bowl. Drizzle the olive oil over them, then add the garlic, thyme, and Parmesan. Season with the salt and pepper. Toss the potato mixture well so that the potatoes are well coated in the oil and such. Pour the potatoes into a baking dish and roast for 45 minutes to an hour, until the potatoes are fork-tender and have lovely crispy spots on them. Serve warm.