Roasting is an easy way to accentuate the flavor of fresh, new potatoes. Use any variety of tiny, firm potatoes, or cut larger potatoes into ¾-inch chunks.
Preheat oven to 400°F. Scrub potatoes well in water and drain. Cut larger potatoes into 3/4 –inch pieces. Choose a baking dish or pan just large enough to hold the potatoes in a single layer. Toss the potatoes in the pan with olive oil, whole unpeeled cloves of garlic, sprigs of fresh thyme and a splash of water. Season with salt and pepper.
Tightly cover the pan with foil and place on the middle rack in the oven. After 40 minutes carefully lift a corner of the foil and check the potatoes for doneness. They should pierce easily with a small knife. If the potatoes are not tender, reseal the foil and continue roasting until done. Remove from the oven and loosen the foil to allow steam to escape. They can wait for a few minutes before serving.