An excellent and easy recipe. I also used red potatoes with EVOO. This pairs perfectly with the recipe for Chicken with Provençal Sauce.
Roasted Herbed Potatoes
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Yield: Serves 4 (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 90
- Fat: 0.2g
- Saturated fat: 0.0g
- Sodium: 269mg
Ingredients
- 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
Preparation
- 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 Herbed Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Kid-Friendly
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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