Simple Side - Roasted Red Potatoes with Thyme

I received a bottle of avocado oil for Christmas last year, and for the longest time, I wasn't really sure what to do with it. In my opinion, this oil was made for roasting (and fighting cancer, moisturizing your skin. . .) Olive oil could easily be substituted. These potatoes go great as a side with dinner, and are a nice addition to a brunch with friends.
Roasted Red Potatoes with Thyme and Avocado Oil

Skin-on red potatoes, cut into small chunks

Avocado oil
Dried thyme
Seasoned salt (my favorite comes from Penzeys)
Pepper
1. Preheat the oven to 400F.
2. In a large bowl, toss the potatoes with enough oil to lightly coat them (make sure there's enough to prevent them from sticking to the pan).
3. Season with salt, pepper and a generous amount of thyme.
4. Roast on a baking sheet, turning once or twice, until browned and crispy, about 20-30 minutes.