Ingredients

• 6 to 8 new potatoes, cut in half or quartered, depending on size
• 1 1/2 tablespoons canola oil
• 2 cloves garlic, smashed and turned into a paste
• Salt and freshly ground pepper
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon fresh thyme leaves
• Extra-virgin olive oil

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Instructions

1. Preheat the oven to 425 degrees F.
2. Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
3. Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.