PCC Roasted Fingerling Potatoes

PCC Roasted Fingerling Potatoes

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  • 1 pound fingerling potatoes, scrubbed and cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 1 large clove garlic, finely minced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste


Preheat oven to 375° F.

Combine potatoes with oil, garlic, dried thyme, salt and pepper. Place in a single layer on a baking sheet. Roast for 15 minutes, remove from the oven and stir. Return to the oven and continue to roast until potatoes are tender and crispy, 20 to 25 more minutes.

Toss with fresh thyme leaves and serve.

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