Thyme and Garlic Roasted Potatoes
Weight Watchers Points: 3 per serving
1 lb. small red potatoes (about 8 potatoes)
1 tsp. olive oil
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 tsp. dried thyme
Preheat oven to 450 degrees.
Scrub potatoes; cut each into 8 wedges. Place wedges in a large bowl. Drizzle with oil and toss well. Sprinkle with salt, garlic powder and pepper; toss until potatoes are evenly coated with spices. Arrange wedges in a single layer on a large rimmed baking sheet coated with cooking spray.
Bake for 20 minutes or until browned.
NOTES: I'm not usually a big potato person, but this was a really great side dish with our Turkey Antipasto Paninis. The potatoes got nice and crispy, and the seasoning was just right. This makes A LOT of potatoes, though - we cut the recipe in half and still had about twice as much as we needed. The best part about this recipe, though, was that it was really easy to throw together and the end results were very good.