Cheesy Roasted Lemon Thyme Taters


6 small red potatoes, quartered

2 cloves garlic, minced

8 sprigs fresh thyme leaves removed from stems

juice of 1/4 lemon

1 1/2 cups Monterey Jack cheese

1/4 cup olive oil

creole season salt


Wash potatoes and then cut them into quarters. Once quartered drop those suckers into a pot of boiling water and cook for 6 minutes. Remove from pot and drain. Place potatoes in a medium sized bowl and coat with 2 tablespoons of olive oil. Place in cast iron skillet on medium low heat, skin side down. Generously season with the creole season salt and turn potatoes on their side. Continue cooking for 5 minutes or until browned. Turn on other side and continue cooking another 5 minutes. Turn potatoes skin side down and cook for another 5 minutes. Turn off heat, add remaining olive oil and garlic. Stir potatoes with a spatula to mix with the garlic and olive oil. Turn oven broiler onto high. Sprinkle potatoes with cheese, then thyme and place under broiler for 3-4 minutes or until cheese is melted. Remove from oven and squeeze lemon juice over potatoes. High five yourself and moonwalk out of the kitchen.