Ingredients 1 kg (about 2.2 lbs) BC Nugget Potatoes, or any small variety potato, washed 4 - 5 Sprigs Rosemary 2 Sprigs Thyme 3 Tbsp Olive Oil Sea Salt to taste Freshly Ground Black Pepper Method Preheat the oven to 400˚F/205˚C. Boil the potatoes with 1 tsp of salt until just tender. Drain and cut the potatoes into halved or leave whole if smaller. Arrange the potatoes in a baking tray with rosemary and thyme. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the potatoes for about 40 to 50 minutes or until the potatoes turn crispy and the flesh are tender. |