Herb-Roasted Fingerling Potatoes
Prep: 10 minutes
Roast: 25 minutes • Serves: 8
2 pounds fingerling potatoes, halved lengthwise
2 garlic cloves, crushed with press
3 tablespoons PICS olive oil
1-1/2 teaspoons chopped fresh rosemary leaves
1-1/2teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
2 garlic cloves, crushed with press
3 tablespoons PICS olive oil
1-1/2 teaspoons chopped fresh rosemary leaves
1-1/2teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
1.Preheat oven to 375°. In large bowl, toss potatoes, garlic, oil, rosemary, thyme, salt and pepper.
2.On rimmed baking pan, spread potatoes in single layer. Roast 25 minutes or until potatoes are tender and browned, tossing once halfway through roasting. Toss potatoes with chives and lemon juice.
Approximate nutritional values per serving:
135 Calories, 5g Fat (1g Saturated), 0mg Cholesterol,
127mg Sodium, 21g Carbohydrates, 3g Fiber, 2g Protein