The sweet-crisp caramelized edges of these potatoes contrast perfectly with the creamy smooth insides for a side dish that pairs well with any roasted meat. These little potatoes are sure to warm bellies this season!
1 poundfingerling potatoes, or baby red potatoes, cut into quarters
Preheat oven to 400° F.
Bring a large saucepan of water to boil over high heat.
Place the butter, garlic, salt, and thyme sprigs in the bottom of an 8-inch by 8-inch baking dish. Place the dish into the heated oven at the same time you add the potatoes to the boiling water.
Boil the potatoes for 5 minutes. Strain the potatoes and let dry for about 3 minutes.
Remove the baking dish from the oven, add potatoes and toss to coat potatoes evenly in the garlic and butter. Sprinkle with thyme leaves and roast for 20-25 minutes, or until potatoes are tender and have developed some lightly browned edges.