Herbed Roasted New Potatoes
Herbed Roasted New Potatoes
Fresh parsley peps up these crispy roasted potato wedges. Double the batch and serve with soft scrambled eggs for tomorrow’s breakfast, or add to a Niçoise-style salad (with flaked canned tuna, olives, tomatoes, greens, and haricots verts) for tomorrow’s 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
Instructions
- Preheat oven to 425°F.
- Wash potatoes
- 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.
Notes
Found online at: https://www.cookinglight.com/recipes/herbed-roasted-new-potatoes