2 1/2 lbs small red and white new potatoes (halved)
2 Tbsp fresh thyme leaves
2 Tbsp shopped garlic
2 Tbsp extra-virgin olive oil
Preheat oven to 450 degrees and place a baking pan on rack in lower third of oven.
Toss together all ingredients in a bowl; season with salt and pepper. Carefully transfer potatoes to a hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy, about 35 minutes, about 35 minutes. Transfer to a serving bowl and garnish with thyme, if desired.