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.
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
Est. added sugars 0g
How to Make It
1. Preheat oven to 425°F.
2. 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.