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.