Roasted Potatoes with Thyme

4 med potatoes sliced 1/4 in thick
3 tbsps vegetable oil
1 tsp dried thyme leaves, crushed
1/4 tsp ground black pepper
1 jar franco-american slow roast chicken gravy

Put the potatoes on a sallow sided baking pan. Top with the oil, thyme and black pepper. Toss to coat. Bake at 400 degrees for 20 mins. Turn the potatoes. Bake for 15 mins more or until the potatoes are browned. Put potatoes in serving dish. Heat the gravy according to the package directions and serve over potatoes.