1 1/2 pounds new potatoes, unpeeled, cut into 1-inch chunks
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
8 sprigs fresh thyme
How to Make It
Heat oven to 400° F.
In a medium bowl, combine all the ingredients. Transfer to a roasting pan or 9-by-13-inch baking dish. Roast, stirring once, until golden brown and crisp, about 50 minutes. Serve hot or at room temperature.
I liked it, but I agree that it was too salty. My 7-year old daughter also commented that it was too dry. I used 1 tsp salt, and 3/4 cup parmesan cheese and still found it too salty. Next time, I might add some butter, some garlic powder, go down to 3/4 tsp of seasoned salt, and 1/2 cup cheese, and see how it turns out.