Roasted Herbed Potatoes

Roasted Herbed Potatoes Recipe
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl


Serves 4 (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 90
Fat 0.2 g
Satfat 0.0 g
Sodium 269 mg


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


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.

Mary Drennen,

Cooking Light

August 2012
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