Roasted Fingerling Potatoes
Crispy around the edges, soft in the center and tossed in herbs and seasonings for flavor!
Ingredients
- 1 ½ lbs (24 oz) fingerling potatoes, cut in half lengthwise
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon minced garlic
Instructions
- Pre-heat the oven to 425. Line a baking sheet with aluminum foil and spray the aluminum foil with cooking spray. Set aside.
- Place the halved potatoes into a mixing bowl and drizzle with the oil. Stir to coat. Sprinkle with the thyme, parsley, salt, pepper and garlic and stir until well combined. Transfer the coated potatoes to the prepared baking sheet and spread in a single layer. Place the sheet in the oven on the center rack and bake for 30-35 minutes until the edges are crisp and the centers are cooked through. The bottoms of the potatoes (facing down on the cookie sheet) should be golden. Serve warm.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1/4 of the recipe) serving: 4 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1/4 of the recipe) serving:
162 calories, 31 g carbs, 1 g sugars, 3 g fat, 0 g saturated fat, 3 g protein, 4 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/4 of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 1 SmartPoints
Weight Watchers Points Plus:
4 per (1/4 of the recipe) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
4 per (1/4 of the recipe) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)