2.5 Kg new potatoes
3 sprigs of thyme
Salt as required
Extra virgin olive oil as required
Total weight 2500 g
Wash the potatoes thoroughly, if necessary leave them in warm water for 5 minutes then, leaving the skins on, dice them (approximately 3 cm in size). Place the potatoes in the baking tray provided, season with salt, sprinkle the thyme on top and add the oil. Mix well with your hands and spread the potatoes in an even layer over the base of the baking tray.
Select the "roast potatoes" automatic recipe under the pasta/vegetables menu icon, place in the oven and switch on. After 35 minutes open the oven and mix the potatoes around a little as quickly as possible to ensure they brown evenly. There is no need to preheat the oven.
For this recipe I like to use French Cabrettes potatoes, or varieties rich in selenium, I leave the jackets on because I like the aftertaste that reminds me of roast chestnuts.
If you prefer, you can add a clove of unpeeled garlic, and if you don't have any thyme, rosemary will do fine.
If you want even tastier roast potatoes, I recommend adding some breadcrumbs 5 minutes before removing them from the oven, taking care not to burn the bread.