These are really good and easy to prepare. I like to saute the garlic in the oil to mellow it some. I feel the dish needs a little more salt (but I use Sea Salt not table salt). I also increase the thyme because I like big herb flavor. - - - The other suggestion I offer regards to the cooking method; it isn't as easy but I think it's tastier and worth the trouble. I just don't care for steamed potatoes. So, I arrange the potatoes in a 10" nonstick pan so that there is almost no space between them, then add about 2 cups water or stock and a TBS of butter. Cook them on hi. bringing to a boil. Reduce heat to med. and cover with lid, slightly ajar, for about 20 minutes until taters are tender. Remove lid. The liquid should still 1/2 way surround the taters. If not, add more. Cook uncovered on med-hi heat until remaining liquid evaporates and taters brown (about 10 minutes). Gently turn and brown the other side. The browning enhances the potato flavor and adds texture. I find steamed potatoes a little bland, even when they are tossed with the yummy herb oil. I hope this helps.

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Very nice flavor! I boiled and mashed the potatoes and left out the oil.