Brenner Family's Roasted Potatoes

Original recipe by: Leslie Brenner

I grew up eating these potatoes – and to this day, they're my favorite roasted potatoes in the world. I don't know whose method it is, but I think it was probably my dad's. Or maybe it was my mom's. In any case, all three of us Brenner kids – my brothers David, John and I – all make them. I've never met anyone who didn't love them, and they're super easy to do. The recipe is extremely forgiving; it's really more a method than a recipe. Throw in more potatoes, or use rosemary instead of thyme – or use both. Add a few whole garlic cloves, if you like (my mom thought they didn't belong in there, so I didn't grow up with them). Or you can use fingerlings, which is even easier: Just leave the peel on, wash them well and dry them. If you can only find large Yukon Gold potatoes, cut them in half horizontally before cutting them into quarters. My favorite salt to use with these is coarse grey s…