I found some gorgeous red and blue potatoes at the farmer’s market yesterday and they are super yummy! Their color comes from the same chemical that turns blueberries blue (the red ones just have less of it than the blue ones), which is very good for you. So if you come across them, don’t be scared to try them out. If not, substitute some golden baby potatoes. Thyme is a delicious herb, and under-appreciated, in my opinion. A lot of people will add it as an afterthought to Italian cooking, but I think it can stand alone just fine. It’s very easy to grow, and it makes a great tea for tummy aches.
2 lbs red, blue, or golden baby potatoes – washed and cut in half (or quartered, depending on size)
4 cloves garlic – minced
1 Tbs olive oil
1 tsp salt
1/2 tsp fresh ground pepper
1 tsp dried thyme
Preheat oven to 425 degrees. Toss all ingredients in a large bowl to coat the taters. Place in a single layer in a skillet, or baking dish. Bake for 20 minutes. Change oven to a hi broil, and broil for 10 minutes to crisp things up a little. Remove from oven and let rest for 10 minutes before serving.