Ingredients
16 fingerling potatoes, about three inches long, sliced lengthwise
2 tablespoons olive oil
1 teaspoon kosher salt
¼ cup freshly grated Parmesan cheese
1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 425˚F. Place a rimmed 18 x 13-inch baking sheet in the oven and heat up for 10 minutes.
- Meanwhile, toss potatoes in a bowl with olive oil and salt. Using your hands, mix well to make sure the potatoes are covered in the salted oil.
- Remove the piping hot pan from the oven and pour the potatoes onto the tray. They will begin to sear and cook. Shake the tray to ensure there is no overlapping.
- Roast in the oven for 25 minutes, tossing potatoes halfway through with a heatproof spatula.
- Remove the tray from the oven and let potatoes cool for 5 minutes.
- Sprinkle potatoes with Parmesan and thyme leaves. Serve.
