- 2 pounds red new potatoes, quartered
- 1/4 cup extra-virgin olive oil
- Leaves from 1/4 bunch fresh thyme
Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.