2 pound yukon gold potatoes, quartered
1 tablespoon olive oil
2 sprigs fresh thyme
1 1/2 teaspoons chopped fresh thyme leaves
1 tablespoon lemon juice
prep: 10 minutes
total: 50 minutes
1. Preheat the oven to 500F. Cut the potatoes into quarters. In a bowl, toss them with the olive oil and thyme sprigs. Season the potatoes generously with salt and freshly ground black pepper.
2. Spread the potatoes out onto a roasting pan with room between them. Put them in the oven and roast them, turning once or twice, until they’re brown in spots on the outside and tender on the inside, 30-40 minutes.
3. Toss the warm potatoes with the chopped thyme, lemon juice and a drizzle of olive oil.