- 2 to 2 1/2 pounds red-skinned potatoes, peeled, rinsed
- 2 teaspoons Hungarian paprika
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon onion powder
- 1/2 teaspoon dried leaf thyme, crumbled
- 2 tablespoons olive oil
Toss the potatoes with paprika, salt, pepper, onion powder, thyme, and oil. Let stand for 5 to 10 minutes. Put the potatoes in a lightly oiled open shallow baking pan and bake for 45 minutes, or until potatoes are tender.