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Ingredients

4 pounds baby Yukon Gold potatoes, halved

3 tablespoon(s) canola oil

1 tablespoon(s) chopped thyme leaves

2 teaspoon(s) salt

1/2 teaspoon(s) freshly ground black pepper

1/4 teaspoon(s) freshly grated nutmeg

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Directions

Arrange racks in upper and lower thirds of oven; preheat to 450°F.
Toss potatoes with oil, thyme, salt, pepper, and nutmeg in a large bowl until coated.
Arrange in an even layer, cut side down, on two rimmed baking sheets.
Roast potatoes, rotating sheets front to back and top to bottom halfway through, until crisp and golden brown on the bottom, about 25 minutes.

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Kitchen Tips

You can’t go wrong with roasted potatoes for a holiday meal. A mix of fresh thyme and nutmeg keeps this version interesting. Serve with dipping sauce of your choice, if desired.