1 pound small new potatoes
1/4 cup olive oil
2 tablespoons butter
3/4 teaspoon sea salt
1/2 teaspoon black pepper powder
1/2 teaspoon dry thyme or 1 teaspoon fresh thyme
1 packet Kayanoya Original Vegetable Stock Powder, removed from the packet
Heat the over to 350F
If the potatoes are large, cut them into halves or quarters. Add the potatoes to a medium pot and cover with water by 2-inches. Add ½ teaspoon salt and bring the water to a boil. Cook the potatoes 15 minutes. Drain and wipe dry.
In an oven-proof casserole add the olive oil, butter, sea salt, black pepper powder and thyme. Add the drained and wiped potatoes and toss them with the oil and others. Transfer the casserole to the oven and cook 40 to 50 minutes. After 20 minutes of cooking, remove the casserole from the oven. Sprinkle and toss the potatoes with the Kayanoya Vegetable Stock Powder. Return the casserole to the oven and cook additional 20 to 30 minutes. Every 10 minutes, toss the potatoes with a spoon for even browning. Remove the casserole from the oven. Divide and serve the potatoes in 2 to 3 plates.