- 8-10 small red potatoes, quartered
- 1½ Tbsp thyme oil (see below)
- 2 Tbsp chopped fresh thyme leaves
- 2 Tbsp chopped fresh chives
- Salt and pepper
Heat oven to 400°F.
Place ceramic or tempered glass baking dish in the oven to preheat for about 10 minutes.
Combine all ingredients, tossing to coat potatoes. Remove baking dish from oven and add potatoes. Roast in the oven for 25 to 30 minutes, turning the potatoes halfway through the cooking process.
Use a fork to test doneness–fork will insert easily into potatoes when they are done.
Thyme Oil by Chef Lachlan Patterson
- 8-12 oz extra-virgin olive oil
- 6 sprigs fresh thyme
- 2 garlic cloves, halved
- 8-12 oz oil jar with stopper
Place thyme sprigs in jar and fill with oil. Add garlic and seal the jar. Let sit for 12 to 24 hours to infuse flavors.
Strain out thyme and garlic. Store oil in the refrigerator for up to 2 weeks.
Flavored oil has many uses. Use it to sauté vegetables, marinate fish or chicken, or in dressings.