Friday, November 28, 2008

Roast Potatos

I Love these. The most.

Potatos - skinned or not.
Olive Oil
Thyme (wild thyme is best. Part of my aunt's lawn is thyme. We use that, dried)
Kosher Salt

Cut up the potatos into whatever sized pieces you want. Put in a bowl, and mix with everything else. Don't over salt, don't undersalt.

Bake at 450 for about 25 minutes, or until brown and crispy. I can't tell you exactly, my oven sucks.

They're good. Like, really good. Like really really good.

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