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Herbed Roasted New Potatoes

Yield

Serves 2 (serving size: about 1/2 cup)

Double this recipe to serve with scrambled eggs for tomorrow's breakfast or a salad for lunch.

Ingredients

  • 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

Nutrition Information

  • calories 122
  • fat 4.7 g
  • satfat 0.7 g
  • monofat 3.3 g
  • polyfat 0.6 g
  • protein 2 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 262 mg
  • calcium 20 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 425°F.

  2. 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.