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Preheat oven to 425 degrees. Cut potatoes into 1/8" slices and toss with Fustini's Garlic olive oil, salt and pepper. Divide potatoes between two large baking sheets and roast 20 minutes or until tender.
Meanwhile, heat Fustini's Butter olive oil in a small skillet over medium heat, add garlic and thyme and cook for 1 minute. Add balsamic to deglaze the pan and create a sauce. Transfer roasted potatoes to a large bowl, add garlic mixture and cheeses and toss to combine. Serve sprinkled with more fresh thyme if desired.
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