Roasted Medley of Potatoes
serves 6
 
3-4 Red Bliss potatoes, cut into halves or quarters depending on size
3-4 Peruvian Blue potatoes, cut into halves or quarters depending on size
3-4 Yukon Gold potatoes, cut into halves or quarters depending on size
3-4 Fingerling potatoes, cut into halves or quarters depending on size
1 Garnet Yam, cut into 1 inch chunks
6-8 sprigs fresh thyme, stems removed
2-3 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
6-10 cloves garlic, smashed and unpeeled (optional)
 
Heat the oven to 425 F.
Put the prepared potatoes on an unlined baking sheet. If using garlic, add it to the potatoes.
Drizzle the olive oil over the potatoes and use your hands to coat them well. Sprinkle with sea salt, pepper, and fresh thyme leaves.
Put the tray into the oven and roast for an hour. If you prefer the potatoes crisper, give them an extra 10-15 minutes of time or raise the heat to 450 F.
They are best served immediately.
Leftovers are great made into a salad with fresh tomatoes, steamed string beans, and maybe a hard boiled egg with a mustard vinaigrette.