Potatoes

Roasted New Potatoes with Thyme & Vinegar

3 tablespoons olive oil
3 teaspoons kosher salt
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
3 tablespoons cider vinegar
2 pounds new potatoes, quartered

Heat oven to 425 degrees F. In a small bowl, whisk together the olive oil, salt, thyme and vinegar. Place the potatoes in a large bowl or large zip-lock bag. Pour the thyme mixture over the potatoes and toss to coat evenly. Spread potatoes in an even layer on the baking sheet. Drizzle over them any remaining thyme mixture from the bowl or bag. Bake until potatoes are tender and slightly browned, about 50 minutes.

Serves 4.

From “Daily Herald,” April 27, 2005, courtesy J. M. Hirsch.

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