20 to 25 minutes
6 - 8 servings
2 to 2 1/2 pounds pounds red new potatoes (11/2 to 2 inches in diameter), cut in half crosswise
1 tablespoon salt
1/4 cup olive oil
4 to 5 cloves garlic cloves, cut in half
1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme
Preheat oven to 375 degrees.
Fill a large pot with water and bring to a boil. Add potatoes and salt. Return to a boil; reduce the heat slightly, cover partially and cook for 5 minutes. Drain well. Arrange the potatoes in a baking dish, preferably in a single layer. Drizzle olive oil over the top; turn the potatoes several times so they are well coated. Sprinkle garlic and thyme over potatoes; add pepper to taste.
Place in oven and bake, turning potatoes over several times, until tender and golden, about 20 to 25 minutes. Transfer to a serving dish; sprinkle with parsley.
No Nutritional Information Available