Whisk the olive oil, garlic and thyme in a mixing bowl. Next slice the potatoes in half. Add to the bowl and mix well with a rubber spatula so they are completed coated. Stir in the salt and fresh cracked pepper. Coat well.
Preheat oven to 375 F. Add to a cast iron pan or casserole dish. Roast 45 minutes to 1 hour.
After 30 minutes, turn the potatoes over. After 1 hour, the outside should be crunchy with a tender inside.
Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 1-2
10 baby gold potatoes
10 baby red potatoes
3 tablespoons extra virgin olive oil
1 teaspoon garlic-shallot puree (or 2 cloves crushed garlic)
1 tablespoon sea salt
Fresh cracked pepper
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