In a bowl, combine the halved baby potatoes, 2 tbs olive oil, minced garlic, chopped rosemary, thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Toss until potatoes are evenly coated.

Roast

Spread the potatoes cut-side down (if halved) in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring or flipping once halfway, until potatoes are golden and crisp on the edges and tender when pierced with a fork.

Finish

Remove from oven and let sit 2–3 minutes. Taste and adjust seasoning if needed. Serve warm.

Simple Sautéed Greens

Warm the pan

Place a large skillet over medium heat and add 1 tbs unsalted butter. Allow butter to melt and foam but not brown.

Sauté garlic

Add the thinly sliced garlic to the pan and sauté 30–45 seconds until fragrant, stirring constantly to avoid burning.

Cook greens

Add the 5 oz baby spinach to the pan in batches if necessary. Toss with tongs until wilted, about 1–2 minutes. Add 1/2 tbs lemon juice, 1/4 tsp salt and optional 1/8 tsp red pepper flakes. Stir to combine and remove from heat immediately when wilted.

Serve

Transfer to a small serving dish and serve alongside the potatoes and pickled onions.

Quick Pickled Red Onions

Prepare brine

In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil). Remove from heat.

Jar onions

Place the thinly sliced red onion in a jar or small bowl. Add the 4 optional peppercorns if using.

Pickle

Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate. Onions will be ready in 30 minutes for light pickling and will deepen in flavor after a few hours. Keep refrigerated up to 2 weeks.

Serve

Drain a few slices and serve alongside the potatoes and greens to add brightness and acidity.