- 2 pounds medium red potatoes, cut into 1-inch pieces
- 8 sprigs fresh thyme
- 1 cup grated Parmesan (4 ounces)
- 1/4 cup olive oil
- Kosher salt and black pepper
- Heat oven to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
- Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.