Type what you have

Ingredients

• ✓ thyme
• ground beef
• yogurt
• salt
• pepper
• feta cheese

Instructions

1. 1 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
2. 2 Mix ground beef, yogurt, thyme, salt, and pepper together in a bowl. Form mixture into eight equal patties, about 2 to 3 inches in diameter.
3. 3 Sandwich two patties around one slice cheese and seal the edges. Repeat with remaining patties and cheese.
4. 4 Arrange stuffed patties on the preheated grill over indirect heat. Cover and cook until no longer pink in the center and cheese is melted, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marlies Monika

Ingredients

• ✓ thyme
• olive oil
• lemon
• garlic
• rosemary
• oregano
• chicken

Instructions

1. 1 Mix olive oil, lemon juice, garlic, rosemary, thyme, and oregano in a glass dish. Place chicken pieces in the mixture; cover and marinate in the refrigerator for 2 to 3 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place chicken on the grill, and discard the marinade. Cook until chicken is no longer pink at the bone and the juices run clear, about 15 minutes per side (smaller pieces will not take as long). An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Karen

Ingredients

• ✓ thyme
• potato
• water
• olive oil
• lemon juice
• garlic
• chicken bouillon
• rosemary
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange potatoes evenly in the bottom of a medium baking dish.
3. 3 Mix water, olive oil, lemon juice, garlic, bouillon cubes, thyme, rosemary, and pepper together in a small bowl. Pour mixture over potatoes.
4. 4 Cover and bake in the preheated oven, turning occasionally, until potatoes are tender yet firm, 1 ½ to 2 hours.

By Cathie

Ingredients

• ✓ thyme
• olive oil
• balsamic vinegar
• lemon juice
• greek seasoning
• kosher salt
• black pepper
• garlic powder
• oregano
• russet potato
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine olive oil, balsamic vinegar, lemon juice, Greek seasoning, salt, pepper, garlic powder, oregano, and thyme in a large plastic bag or bowl. Add potatoes and shake until potatoes are coated.
3. 3 Place into a baking dish that's large enough to accommodate potatoes in a single, snug layer.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 minutes. Top with feta cheese. Return to the oven and bake for another 5 minutes. Serve.

By gibsey23

Ingredients

• ✓ thyme
• lemon pepper
• marjoram
• basil
• rosemary
• white wine
• water
• olive oil
• salad dressing
• garlic
• lemon
• lemon zest
• potato

Instructions

1. 1 In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.

By MADDIE

Ingredients

• ✓ thyme
• onion
• ground lamb
• ground beef
• garlic
• oregano
• cumin
• marjoram
• rosemary
• black pepper
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse onion in a food processor until finely chopped, about 5 (1-second) pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.
3. 3 Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend. Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
4. 4 Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
5. 5 Transfer mixture into prepared loaf pan, and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.
6. 6 Bake in the preheated oven until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.
8. 8 Serve and enjoy!

By The Dread Pirate Paramour

Ingredients

• ✓ thyme
• lemon juice
• wok oil
• red wine vinegar
• onion flake
• garlic
• lemon
• greek seasoning
• poultry seasoning
• oregano
• black pepper
• chicken breast
• bamboo skewer

Instructions

1. 1 Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag.
2. 2 Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet.
5. 5 Roast in the preheated oven until golden brown, about 20 minutes.

By Alexis Rimes

Ingredients

• ✓ thyme
• chicken breast
• red wine vinegar
• kosher salt
• black pepper
• oregano
• rosemary
• garlic powder
• cayenne pepper
• olive oil
• greek yogurt
• feta cheese
• mint
• garlic
• lemon zest
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts in half lengthwise.
3. 3 Whisk vinegar, salt, black pepper, thyme, oregano, rosemary, garlic powder, and cayenne pepper together in a large glass or ceramic bowl. Add chicken and toss to thoroughly and evenly coat. Add ¼ cup olive oil; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 to 12 hours (2 to 3 hours is ideal).
4. 4 Place Greek yogurt in a separate bowl; crumble in feta cheese. Add 1 tablespoon mint, minced garlic, and lemon zest; whip with an electric mixer or whisk until light and fluffy. Taste; adjust seasonings. Cover the bowl with plastic wrap; refrigerate until needed.
5. 5 Preheat an outdoor charcoal grill until coals are white and very hot; lightly oil the grate.
6. 6 Cook chicken on the preheated grill over hot coals for about 4 minutes per side; continue flipping and grilling until chicken is no longer pink in centers and an instant-read thermometer inserted into centers reads at least 150 degrees F (65 degrees C). Off heat, rest for about 5 minutes.
7. 7 Spread whipped feta onto a serving platter or plate; place chicken over top.
8. 8 Sprinkle chicken and feta with parsley and remaining 2 tablespoons mint.

By John Mitzewich

Ingredients

• ✓ thyme
• tzatziki sauce
• feta cheese
• red onion
• tomato
• lettuce
• pita bread
• hummus
• salt
• black pepper
• rosemary
• marjoram
• cumin
• oregano
• garlic
• ground beef
• ground lamb
• onion

Instructions

1. 1 Place onion in a food processor and finely chop. Transfer onion to a piece of cheesecloth and squeeze out the liquid. Place onion in a large bowl.
2. 2 Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, black pepper, and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavors blend, about 2 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 7x4-inch loaf pan, ensuring there are no air pockets. Place the loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides for a water bath.
5. 5 Bake in the preheated oven until no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour off any accumulated fat and cool slightly.
6. 6 Thinly slice the cooked gyro meat loaf.
7. 7 Spread 1 tablespoon hummus onto each pita bread. Then top each with some of the gyro meat slices, shredded lettuce, tomato slices, red onion slices, feta cheese crumbles, and 2 tablespoons tzatziki sauce to complete each sandwich.

By BetterCookingForSingleFathers

Ingredients

• ✓ thyme
• black pepper
• salt
• rosemary
• oregano
• garlic
• lemon juice
• olive oil
• butcher's twine
• feta cheese
• onion
• tomato
• spinach
• garlic powder
• black pepper
• salt
• chicken breast

Instructions

1. 1 Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
4. 4 Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
5. 5 Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
6. 6 Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
7. 7 Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

By tcasa

Ingredients

• ✓ thyme
• black pepper
• salt
• white rice
• russet potato
• bay leaf
• black pepper
• celery leaf
• salt
• parsley
• lemon zest
• lemon juice
• anchovy
• garlic
• celery
• carrot
• onion
• olive oil
• swordfish steak
• seafood stock

Instructions

1. 1 Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish.
2. 2 Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes.
3. 3 Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste.
4. 4 Ladle soup into bowls and drizzle remaining olive oil over it.

By Brian Genest

Ingredients

• ✓ thyme
• red potato
• garlic
• seafood seasoning

Instructions

1. 1 Fill a large pot halfway with water and bring to a boil. Reduce heat to medium-low and add garlic, seafood seasoning, and thyme. Let cook for 2 minutes; add potatoes. Drain some of the water mixture so that there is a thin layer just hovering over potatoes.
2. 2 Let cook over low to medium heat until tender, about 10 minutes. Drain and serve.

By brianptino

Ingredients

• ✓ thyme
• chicken breast
• salad dressing
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
3. 3 Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.

By ANMIRO

Ingredients

• ✓ thyme
• sweet potato
• olive oil
• garlic
• kosher salt
• red pepper flakes

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
3. 3 Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

By hhsandy

Ingredients

• ✓ thyme
• butter
• white rice
• chicken broth
• lemon juice

Instructions

1. 1 Melt butter in a medium saucepan over medium-high heat; stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes.
2. 2 Mix chicken broth, lemon juice, and thyme into rice. Cover and reduce heat to low. Cook until liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By LASUG

Ingredients

• ✓ thyme
• ✓ thyme
• sweet potato
• maple syrup
• brown sugar
• cranberry
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place whole sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and allow to cool.
3. 3 Meanwhile, heat maple syrup and brown sugar in a small saucepan to boiling. Reduce heat and simmer until reduced by just about half. Add cranberries and return to a boil. Cook until berries are popping open. Add butter and dried thyme; remove from the heat.
4. 4 Slice cooled sweet potatoes into 1-inch rounds. Transfer to an 8x12-inch glass baking dish and arrange so potatoes are standing nearly on their sides and stacked like fallen dominoes. Stir hot syrup mixture, then pour it over the sweet potatoes, dispersing the cranberries as evenly as possible.
5. 5 Bake in the preheated oven until berries on top begin to caramelize, about 40 minutes. Remove from the oven and let stand for 5 minutes. Garnish each serving with a sprig of thyme.

By Allrecipes Member

Ingredients

• ✓ thyme
• all-purpose flour
• white sugar
• black pepper
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 1 to 2 baking sheets.
2. 2 Whisk flour, sugar, thyme, pepper, and salt together in a large bowl. Add wings and toss until evenly coated.
3. 3 Spread chicken wings out in a single layer on the prepared baking sheets.
4. 4 Roast chicken wings until golden brown and no longer pink in the centers, 15 to 20 minutes, turning once after 10 minutes.

By GREENWOS

Ingredients

• ✓ thyme
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes. Tent chops with aluminum foil and let rest before serving, 5 to 10 minutes.

By Rhonda Elaine

Ingredients

• ✓ thyme
• vegetable oil
• lavender
• rosemary
• pork steak

Instructions

1. 1 Preheat an outdoor grill for low heat.
2. 2 Pour oil into a large, resealable plastic bag. Add lavender, rosemary, and thyme; let stand for 10 minutes. Place steaks in bag with marinade, and marinate for 5 minutes.
3. 3 Lightly oil grate. Remove steaks from marinade, and arrange on grill. Cook, turning once or twice, for 20 to 30 minutes, or until done.

By Sarah

Ingredients

• ✓ thyme
• butter
• cinnamon-raisin bread
• apple
• gruyere cheese

Instructions

1. 1 Spread butter on 1 side of each slice of bread; flip, so that buttered sides are facing down. Top 2 slices of bread with apple slices, 1/3 cup Gruyere cheese, and a sprinkle of thyme leaves. Place the other 2 slices of bread on top, buttered sides facing up.
2. 2 Heat a large skillet over medium-low heat. Add sandwiches to the hot pan and cook until bread has toasted and cheese has slightly melted, 4 to 5 minutes. Flip carefully using a spatula, pressing down lightly. Cook sandwiches until golden brown and cheese has melted, 3 to 4 minutes more, watching and adjusting heat if necessary to keep bread from burning before cheese has melted.
3. 3 Transfer sandwiches to a plate, slice in 1/2 diagonally, and serve immediately.

By lutzflcat

Ingredients

• ✓ thyme
• butter
• sweet potato
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add sweet potato rounds in a single layer and cook until golden, about 4 minutes. Flip and cook for 4 minutes more. Pour vegetable broth over the sweet potatoes and sprinkle with thyme, salt, and pepper.
2. 2 Close and lock lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

By Fioa

Ingredients

• ✓ thyme
• onion
• vegetable oil
• rosemary
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a rimmed baking sheet.
2. 2 Mix onion, oil, rosemary, thyme, salt, and pepper together in a large bowl. Add potatoes and toss to coat. Transfer mixture to the prepared pan and spread into a single layer.
3. 3 Bake in the preheated oven, turning occasionally, until potatoes are lightly browned and tender when pierced with a fork, 20 to 25 minutes.

By mommylady2010

Ingredients

• ✓ thyme
• olive oil
• parsley
• rosemary
• garlic
• salmon
• lemon

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. Place the salmon in the dish, turning coat. Squeeze lemon juice over each fillet. Cover, and marinate in the refrigerator for 30 minutes.
3. 3 Lightly oil grill grate. Transfer salmon to the grill, and discard any remaining marinade. Cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.

By 2126

Ingredients

• ✓ thyme
• potato
• vegetable oil
• parsley
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
3. 3 Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

By Melzie22

Ingredients

• ✓ thyme
• butter
• yukon gold potato
• chicken broth
• salt
• black pepper
• garlic

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Add potato rounds in a single layer and cook in melted butter until golden, about 5 minutes. Flip and cook for 5 minutes more. Remove potatoes and set aside.
2. 2 Place the trivet inside the pot. Pour in chicken broth, then season with thyme, salt, and pepper. Add garlic; cook for 1 minute. Place potatoes on the trivet; close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 1 minute.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove potatoes from the pot.
4. 4 Select Sauté function and cook chicken broth and butter mixture until slightly reduced, about 2 minutes. Place potatoes back into the pot in a single layer. Cook until golden, about 3 minutes per side.

By Fioa

Ingredients

• ✓ thyme
• lemonade concentrate
• salt
• black pepper
• chicken breast
• cornflake

Instructions

1. 1 Pour the lemonade concentrate, salt, and pepper into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or overnight.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Spray a baking sheet generously with cooking spray.
3. 3 Place the cornflakes in another resealable plastic bag and crush them into fine crumbs. Add the thyme, and mix thoroughly. Remove the chicken pieces from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken pieces into the bag containing the cornflake crumbs and shake to coat well.
4. 4 Place the chicken breasts on the prepared baking sheet so they don't touch, and spray each one lightly with cooking spray. Bake in the preheated oven for 30 to 45 minutes, until chicken juices run clear, and the top is browned and crunchy. Serve hot or cold.

By DEBWALTER

Ingredients

• ✓ thyme
• butter
• pear
• gorgonzola cheese
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ thyme
• russet potato
• butter
• rosemary
• sage
• marjoram

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
3. 3 Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

By Mike Meurs

Ingredients

• ✓ thyme
• pork tenderloin
• olive oil
• garlic
• rosemary
• salt
• black pepper

Instructions

1. 1 Cut a horizontal slit in pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2. 2 Insert garlic into the slit and onto the fatty part of the pork. Press thyme and rosemary into the slit. Sprinkle tenderloin with salt and pepper.
3. 3 Preheat an outdoor grill for medium-high heat.
4. 4 Lightly oil the grill grate. Place pork on the grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

By Party Chef

Ingredients

• ✓ thyme
• baby potato
• olive oil
• garlic
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
3. 3 Roast in the preheated oven until tender, 30 to 35 minutes.

By jcromwell