1 lb red-skinned potatoes, quartered
2 Tbsp extra-virgin olive oil
2 Tbsp chopped mixed fresh herbs (such as rosemary, thyme, parsley, and chervil)
1. Preheat oven to 400°F.
2. In a large bowl, combine potatoes, olive oil, herbs, and salt and pepper to taste. Toss to coat.
3. Place potatoes on a baking sheet. Roast until fork tender and golden brown, 25 to 30 minutes.
Makes 4 servings. Per serving: 140 cal, 7 g fat (1 g sat fat), 18 g carbs, 2 g fiber, 5 mg sodium, 2 g protein
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