Preheat oven to 350°F.
1 pound fingerling potatoes, cut in half lengthwise
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon fresh thyme, chopped
¼ cup vegetable oil
Combine all ingredients in a mixing bowl. Toss until potatoes are coated.
Place in roasting pan large enough to hold in one layer. Bake for 15–20 minutes or until potatoes are fork tender.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.