Roasted Fingerling Potatoes w/ Garlic + Thyme

Ingredients: fingerling potatoes, fresh thyme, garlic, olive oil, lemon juice, kosher salt, cracked pepper

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I love roasting whole garlic cloves; they get nice and smeary and work so well with the potatoes - or even spread on a piece of crostini or bread. Be careful not to over roast the garlic as it will get bitter if even slightly burnt. I lightly tossed the raw potatoes and garlic cloves with olive oil and freshly cut thyme leaves. Remember to go easy on the olive oil - if it starts collecting in a pool at the bottom of the bowl, you know you've put too much (an Alice Waters tip). Spread it out in an even layer on a baking sheet or roasting pan and place in the oven at 400F for about 33 mins. I immediately tossed the hot potatoes and garlic with a bit more olive oil, more fresh thyme and a squirt of half a lemon once it came out of the oven; the essential oils of the thyme get activated by the heat of the food and you get an even stronger flavor (than by cooking it).

This would make a great side dish to roasted chicken or pork tenderloin - even turkey. 

(Thanksgiving is 7 months away...)