Greek Lemon Thyme Potatoes
Baby red and fingerling potatoes roast with lemon, thyme and olive oil until crisp-edged, bright and savory.
Prep 5 min · Cook 45 min · Total 50 min · Makes 4 servings
Ingredients
- 2 pounds mixed baby red and fingerling potatoes, scrubbed, larger ones cut in half
- 1 tablespoon fresh chopped thyme
- 1/8 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper
Directions
Set the oven to 375 degrees F. Add the potatoes to a large baking pan, then toss them with the olive oil, lemon juice, and thyme. Season generously with salt and pepper. Roast for about 45 minutes, until the potatoes are crisp and the lemon juice has cooked down and caramelized.