Recipe : Sarah and Murray Bancroft
2 tbsp extra-virgin olive oil
pinch black pepper
2 sprigs thyme
18 small potatoes, (nugget, blue or fingerling), halved lengthwise or cut into 1-in. rounds
Preheat oven to 400F.
Drizzle half the olive oil and salt and pepper onto a baking sheet.
Press a sprig of thyme onto the cut side of each potato and rub around sheet to coat.
Drizzle with the remaining olive oil, salt and pepper.
Bake cut-side down 20 to 30 min until golden brown.
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