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Roasted Herbed Potatoes

Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 1/2 cup)


  • 1 (20-ounce) package refrigerated potato wedges (such as Simply Potatoes)
  • Vegetable cooking spray
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons chopped fresh parsley

Nutrition Information

  • calories 90
  • fat 0.2 g
  • satfat 0.0 g
  • sodium 269 mg

How to Make It

  1. Preheat oven to 425°. Place potato wedges on a foil-lined jelly-roll pan coated with cooking spray. Add thyme, kosher salt, and freshly ground black pepper; toss to coat. Arrange potatoes in a single layer on prepared pan. Bake at 425° for 29 minutes, turning once. Remove from oven; sprinkle with parsley.

    Roasted Potatoes
    Photo: Iain Bagwell; Styling: Jan Gautro