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Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
Rotary herb mill — mince herbs without a cutting board
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Window box herb planter — basil, thyme, rosemary at arm's reach
Organize pot lids vertically — saves cabinet space
Rotary herb mill — mince herbs without a cutting board
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Halve potatoes and soak in cold water 15 minutes. Preheat oven to 375°. Drain potatoes and dry with a kitchen towel. Put in a large bowl with 3 tbsp. olive oil, 2 tsp. salt, and 1 tbsp. chopped thyme and mix to coat. Spread potatoes in a single layer on an oiled rimmed baking sheet, flat side down, and roast 25 minutes. Drizzle with remaining 1 tbsp. olive oil and roast 30 more minutes, or until golden underneath. Loosen from pan with a spatula and transfer to a serving platter. Sprinkle with parsley, lemon zest, remaining 2 tsp. thyme, and salt and pepper to taste. Note: Nutritional analysis is per serving.