Roasted Potatoes with Thyme
Our traditional Passover meal is roasted lamb, these potatoes, and peas. Additionally we have unleavened bread, pickles and olives, and maybe some salad, but the main meal is relatively simple and oh so good.
Roasted Potatoes with Thyme
Ingredients:
Toss the potatoes with the olive oil, and season with salt and pepper. Place the potatoes in a baking dish and scatter thyme on top. Heat oven to 375° F. Cover and bake until tender when pierced with a knife, about an hour. Several times during baking, give the pan a shake. When done, let the potatoes cool. Serve the small ones whole; slice the larger ones lengthwise.
Ingredients:
- 1 pound red potatoes
- 1 T. olive oil
- Salt and freshly ground black pepper to taste
- 8 sprigs fresh thyme
Toss the potatoes with the olive oil, and season with salt and pepper. Place the potatoes in a baking dish and scatter thyme on top. Heat oven to 375° F. Cover and bake until tender when pierced with a knife, about an hour. Several times during baking, give the pan a shake. When done, let the potatoes cool. Serve the small ones whole; slice the larger ones lengthwise.
I usually use two 3-lb. bags of potatoes and multiply all ingredients accordingly - except I probably don't use quite as much thyme. These are so good. And so easy.
many recipes in the world that there is just no excuse for using one twice if it's not something you really enjoy. Now, whether the rest of the family enjoys them or not is another story, but I try to add special notes about who likes what. 
