2 pounds medium red potatoes, cut into 1-inch pieces
8 sprigs fresh thyme
1 cup grated Parmesan (4 ounces)
1/4 cup olive oil
Kosher salt and black pepper
Heat oven to 400° F. In a large roasting pan, toss the potatoes, thyme, Parmesan, oil, 1 teaspoon salt, and ¼ teaspoon pepper.
Roast, stirring once, until golden brown and crisp, 45 to 50 minutes.
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