Just picked red potatoes waiting to be washed at Gerry's Farm in Brockton.
(Joanne Rathe/Globe Staff)
The A to Z guide to sides
Serves 6
| 20 | (4 pounds) small red potatoes, cut into wedges |
| 1 | tablespoon chopped fresh rosemary |
| 1 | tablespoon chopped fresh thyme |
| 2 | tablespoons olive oil |
| Salt and pepper, to taste |
1. Set the oven at 450 degrees. Place a large rimmed baking sheet in the oven.
2. In a large bowl, toss potatoes, rosemary, thyme, olive oil, salt, and pepper.
3. Transfer the potatoes to the hot baking sheet. Roast for 30 minutes, turning twice, or until tender and golden brown.
Karoline Boehm Goodnick 
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