Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl Photo by: Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl

Roasted Herbed Potatoes

Cooking Light AUGUST 2012

  • Yield: Serves 4 (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 90
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Sodium: 269mg
advertisement

Go to full version of

Roasted Herbed Potatoes recipe

advertisement