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Crispy Thyme Roasted Red Potatoes
Ingredients
- red potatoes
- olive oil
- kosher salt
- black pepper
- dried thyme or fresh thyme leaves
- baking soda
Instructions
1. Preheat the oven to 450°F and place a large baking sheet in the oven to heat.
2. Place the potatoes in a pot, cover with cold water by about 1 inch, and add a generous pinch of salt and the baking soda.
3. Bring to a boil, then reduce to a simmer and cook for 7 to 9 minutes, until the outsides are tender but the centers are still slightly firm.
4. Drain the potatoes well and let them steam dry for 2 to 3 minutes.
5. Shake the potatoes gently in the colander or pot to roughen the surfaces and create craggy edges.
6. Toss the potatoes with the olive oil, kosher salt, black pepper, and thyme until evenly coated.
7. Carefully spread the potatoes on the hot baking sheet in a single layer with space between them, placing cut sides down when possible.
8. Roast for 20 minutes without moving them.
9. Flip the potatoes and roast for another 15 to 20 minutes, until deeply golden and crisp outside and soft in the center.
10. Season with additional salt and pepper to taste and serve hot.