POTATOES, ROASTED WITH ROSEMARY AND THYME
Source: Cooking Light
1 Tbsp olive oil 1 tsp chopped thyme
1/2 tsp rosemary, minced
1/4 tsp salt
1/4 tsp black pepper
12 ounces red potatoes, quartered
Preheat oven to 450 degrees. Combine olive oil, thyme, rosemary, salt, pepper and potatoes in a bowl.
Spread potatoes on a jelly roll pan. Bake for 25 minutes or until golden brown and tender.
© Barbara Deitch 2020