2 pounds small potatoes, white or red
2 tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon (scant) dried leaf thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper, or to taste
     Heat oven to 450°. Scrub potatoes and halve or quarter, depending on size.
In a large bowl, toss potatoes with the oil, garlic, thyme, salt, and pepper. Transfer potatoes to a baking pan and arrange in a single layer. Bake for 40 to 45 minutes, until potatoes are tender and browned.

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