1 1/2 lb baby red potatoes; halved
1/12 tbsp canola oil
2 cloves garlic; minced
1 tbsp thyme
1 tsp kosher salt
1/4 tsp freshly ground black pepper

1. Arrange racks in upper and lower thirds of oven and preheat to 450F.

2. Toss potatoes with oil, garlic, thyme, salt and pepper in a large bowl until coated.

3. Arrange in an even layer, cut side down, on a rimmed baking sheet.

4. Roast potatoes, until crisp and golden brown on the bottom, 25 to 30 minutes.