I love red potatoes. They are by far my favorite. I love them boiled and roasted. I’ll even eat them cooked with nothing on them. This recipe, originally from Foodnetwork’s Paula Deen, is simply and delicious. The original one calls for garlic, which due to my food allergies, I substituted thyme.
Oven Roasted Red Potatoes with Rosemary and Thyme
1 1/2 pounds small new red potatoes (about 15), scrubbed and dried and quartered
1/4 cup extra-virgin olive oil
1 tsp rosemary
1 tsp thyme
Preheat the oven to 350°F.
Wash and then cut each potato into quarters. In a large bowl mix the oil, rosemary, and thyme. Add the potatoes and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife. Takes about 40 minutes. Serve hot.