• 1 1/2 pounds fingerling or small Yukon Gold potatoes
• 1 lemon
• 2 cloves garlic , minced
• 3 tablespoons fresh thyme
• 1/4 cup olive oil
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

Preheat oven to 450°. Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.

Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.

Add garlic, thyme, olive oil, salt and pepper. Toss thoroughly.

Spread mixture over bottom of a large roasting pan. Place in oven and roast about 30 minutes, turning potatoes from time to time so they are evenly browned.