Cut potatoes into wedges. Add wedges to a bowl and coat with olive oil. Toss in thyme and salt and pepper. Place potato wedges in a pan and roast at 425 degrees for 35 minutes.
Recipe Courtesy of Cheryl Smith
Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.
You don't have to be Irish to fill your house with the scent of fresh-baked soda bread.
50 States of Desserts