With red new potatoes, leaving scrubbed skin intact, cut potatoes into cubes of less than one inch. Into a shallow, open cooking vessel place cubed potatoes and equal portions of light olive oil and clarified butter sufficient to liberally cover all surfaces of the potatoes. Generously sprinkle WHOLE THYME over the potatoes. Turning the potatoes every five minutes, bake at four hundred degrees until desired crispness and browning is achieved.

(For FAST RED NEW POTATOES microwave potatoes for five minutes prior to cubing and bake at 500 degrees, under a watchful eye, turning potatoes frequently).