3 or 4 medium russet or baker potatoes, sliced into sticks
Two sprigs of fresh thyme, leaves removed from stem and roughly chopped
2 tbs olive oil
2 tsp kosher or sea salt plus more to taste
1/2 tsp pepper
2 tbs fresh chives, snipped
Preheat oven to 400. In a large bowl, combine potatoes, thyme, oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet and bake at 425 for 30 to 35 minutes, turning once. Toss potatoes with the chives and serve. YUM!
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