Double this recipe to serve with scrambled eggs for tomorrow's breakfast or a salad for lunch.
1 tablespoon chopped fresh thyme
2 teaspoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces baby red potatoes, cut into wedges
1 tablespoon chopped fresh flat-leaf parsley
Est. added sugars 0g
How to Make It
Preheat oven to 425°F.
Combine first 5 ingredients in a bowl; toss to coat. Spread potato mixture in a single layer on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until tender, stirring once after 10 minutes. Top with parsley.
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