Baby spuds roast along with lemon wedges and sprigs of fresh rosemary and thyme for extra zesty flavor.
- 1 lb. baby or small red potatoes
- 1 tbsp. olive oil
- tsp. salt
- 1/4 tsp. freshly ground pepper
- cut into wedges
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tbsp. chopped fresh thyme
Heat oven to 425°F. Line large rimmed baking sheet with foil; coat with cooking spray.
Cut each potato in half. In large bowl, toss potatoes with olive oil, salt, and pepper. Add lemon and toss again.
Spread potato mixture in single layer over rimmed baking sheet; add herb sprigs. Roast 25 min. or until tender and browned, stirring once.
Transfer to serving dish; sprinkle with chopped thyme.