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- 2 pounds mixed baby red and fingerling potatoes, scrubbed, larger ones cut in half
- 1 tablespoon fresh chopped thyme
- 1/8 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper
Preheat oven to 375°F.
In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes