• 3 pounds unpeeled fingerling potatoes , scrubbed
• 1 tablespoon plus 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 2 teaspoons minced fresh thyme
• 1/4 cup extra-virgin olive oil

Place potatoes in a large saucepan, cover with cold water, and add 1 tablespoon salt; bring to a boil. Simmer uncovered 15 to 20 minutes, until just tender when pierced with a knife.

Drain potatoes in a colander. Drape a kitchen towel over colander and allow potatoes to steam 5 to 10 minutes. When cool enough to handle, cut each potato in half lengthwise. Place in a bowl and toss with 11/2 teaspoons salt, pepper, thyme and olive oil. Serve warm or at room temperature.