Recipe ·
Crispy potatoes
THYME for some crispy, fatty, juicy goodness! Serve this with chicken or roast beef for a perfect Sunday roast.
Ingredients:
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4 pounds baby Yukon potatoes halved
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3 tablespoons canola oil
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1 tablespoon chopped thyme leaves
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2 teaspoons kosher salt
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½ teaspoon freshly ground black pepper
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¼ teaspoon freshly grated nutmeg
Instructions:
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Preheat the oven to 450 degrees F.
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Toss potatoes with oil, thyme, salt, pepper and nutmeg.
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Arrange cut side down on baking sheets.
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Roast until golden brown, about 25 minutes.