Thyme roasted potatoes

This is one of the easiest and tastiest side dishes

The preparation is minutes and just wait as the oven turns wedges of potatoes into a crisp and creamy accompaniment to a salad, some lovely greens, or an organic meat of your choice.

Potatoes are on the dirty dozen list of items with the highest pesticide residues. Buy organic when you can.  As a single person I find this frustrating, I can only find organic potatoes in 5 lb. bags, a bit much for me.  But, once again the summer outdoor organic markets save, potatoes have just arrived in the past couple of weeks and I am ready.

Thyme Roasted Potatoes
Serves 2

Preheat the oven to 425

• 2 large, or 3 medium, red or yukon gold potatoes
• 10 sprigs of fresh thyme
• Salt and Pepper
• Olive oil

-Scrub the potatoes (leave the skins on as they provide important nutrients and fiber)

-Cut into equally sized wedges

-Remove thyme leaves from the stems, or dice if the stems are tender

-Put 2 sprigs of thyme aside for serving

-Toss potatoes in a bowl with 2 Tbsp of olive oil, a good 4-5 grinds of salt and the same of pepper

-Place on a baking sheet

-Bake for 30-45 minutes until golden brown, tossing after 20 minutes

-Serve with remaining fresh thyme tossed in.